Golden on the outside, tender in the middle and packed with flaky salmon, these potato cakes make a delicious lunch or light dinner. Fresh herbs, spring onion and lemon keep the mixture bright, while the creamy yoghurt sauce adds a fresh finish.
Crispy Salmon Potato Cakes With Lemon Yoghurt
Print RecipeIngredients
- 400g salmon fillets
- 500g potatoes, peeled and cut into chunks
- Two spring onions, finely sliced
- One tbsp fresh parsley, finely chopped
- One tbsp fresh dill, finely chopped
- Zest of one lemon
- One egg
- 40g breadcrumbs
- One tsp Dijon mustard
- Salt and freshly ground black pepper
- One tbsp olive oil
- 150g Greek yoghurt
- Juice of half a lemon
- Zest of half a lemon
- One tbsp fresh dill, finely chopped
- One small garlic clove, finely grated
- Salt and black pepper
- Lemon wedges
- Fresh dill
- Mixed green salad
Instructions
Method
- Cook the potatoes. Place the potatoes in a saucepan of lightly salted water. Bring to the boil and cook for 12–15 minutes until tender. Drain well and allow them to steam dry for a few minutes.
- Cook the salmon. Place the salmon in a lightly oiled frying pan over medium heat. Cook for around four minutes on each side, until just cooked through. Remove the skin and flake the salmon into a large bowl.
- Add the potatoes to the bowl and roughly mash them with the salmon. You want some texture rather than a completely smooth mixture.
- Stir through the spring onions, parsley, dill, lemon zest, egg, breadcrumbs and Dijon mustard. Season generously with salt and pepper.
- Divide the mixture into eight equal portions and shape into thick patties. Refrigerate for 10 minutes to help them firm up.
- Make the yoghurt sauce. Mix the Greek yoghurt with lemon juice, lemon zest, dill and garlic. Season with salt and pepper.
- Heat the olive oil in a large non-stick frying pan over medium heat. Cook the salmon cakes for four to five minutes on each side until crisp and golden.
- Serve two salmon cakes per person with a generous spoonful of lemon yoghurt, fresh dill and lemon wedges.
- Add a simple green salad alongside for a fresh, crunchy finish.
Cver Tip
For extra crunch, coat the outside of the cakes in a little extra panko before frying. You can also make the mixture the day before and keep the uncooked cakes covered in the fridge until you’re ready to cook them.
