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    Home » Recipes » Appetizer Recipes

    Homemade Salmon Fishcakes with Spicy Lime Yogurt Dip

    Published: Jun 5, 2014 · Modified: Aug 19, 2022 by Andrea

    Jump to Recipe

    If you look for something quick, easy to make and full of flavor, then you came to the right place, a Salmon Fishcakes recipe will really be an amazing choice!!

    Homemade Salmon Fishcakes are a fantastic quick dinner or lunch option, easy to prepare and so much better than store-bought ones. Plus they boost your intake of Omega-3, making them one of the very best healthy recipe you can find on the net.

    You can choose to opt for canned salmon, making this recipe even faster, although fresh salmon is unbeatable.

    These patties are so tasty is highly recommended to double or even triple the ingredients the recipe calls for, so you can freeze the leftover fish cakes (without flouring them) and have them always at hand!

    Savory and crisp, pair your fishcakes with zesty flavors, that help clean the palate from the fattiness of the salmon. A lime yogurt dip will give you a refreshing burst, delicious and low on calories, for a well balanced meal.

    They are super versatile, whether you cook them for your family or for a large party, these Salmon Fishcakes will really impress your guests!

    If you are in a rush, there are more quick meal recipes ready for you to try!

    salmon fishcakes recipe - www.thepetitecook.com
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    4.34 from 3 votes

    Salmon Cakes with Spicy Lime Yogurt Dip

    Prevent your screen from going dark
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Appetizer, Main
    Cuisine: Asian
    Serving: 2
    Author: Andrea Soranidis

    Ingredients

    • 7 oz, 180gr Salmon fillet, skin and bones removed
    • Extravirgin olive oil for brushing
    • Salt and pink pepper to taste
    • ⅓ cup Fresh breadcrumbs
    • Panko or dry breadcrumbs for coating
    • 1 Egg white
    • 1 Spring onion, minced
    • 1 small Potato, cooked and peeled
    • 1 teaspoon Grated ginger
    • 1 teaspoon Sesame oil
    • 1 tablespoon Sesame seeds
    • 1 teaspoon Lime zest
    • 1 tablespoon Flat parsley, chopped
    • 1 tablespoon Vegetable oil
    • For the spicy lime dip:
    • ½ cup Greek yogurt
    • ¼ cup Soft goat cheese
    • Juice and zest of 1 lime
    • 1 Thai red chili, seeds removed and sliced
    • 1 Spring onion, minced
    • Salt and pepper to taste

    Instructions

    • Brush with olive oil the salmon and season to taste. Bake in a baking dish covered with parchment, in a preheated oven to 350F(180C) for 3 mins. Pat dry on kitchen paper and flake with a fork.
    • In a large bowl, combine salmon, breadcrumbs, onion, ginger, lime zest, potato, egg white, sesame oil and seeds.
    • Mix with the help of your hands until combined. Add more breadcrumbs if you don't reach a consistent texture. Season to taste and form about 3.5oz (100gr) each balls.
    • Flatten each ball a little bit to form your cakes. Arrange panko or breadcrumbs on a plate, and evenly coat each salmon cake.
    • Heat a frying pan with the veg oil and pat with kitchen paper to absorb the exceeding oil.
    • Cook salmon cakes 2 mins on each side, until golden and crisp.
    • In a bowl whisk yogurt with goat cheese until combined. Add chili, spring onion and lime juice & zest. Mix together, season to taste and serve with your salmon cakes.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    More Appetizer Recipes

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    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    Comments

    1. chef mimi says

      June 15, 2014 at 11:08 pm

      Beautiful! I'd love this meal right now! I especially love the dip. Fabulousness!!!

      Reply
      • The Petite Cook says

        June 16, 2014 at 11:36 pm

        The dip is super versatile! You can easily pair it with grilled chicken or steak, or switch the boring fatty mayonnaise and dip chips into it instead, so yummy! 🙂

        Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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