I still like to play around with upgrading my salmon cakes game every time I make them! Here's the latest iteration, and if I say so myself, the best yet. I usually add a little dollop of mayo, but this time added some yogurt, too, and I think it elevated them to another yumster level.
- 3 cans (170 g/6 oz. each) salmon
- salt and pepper
- 3 T. yogurt
- 3 T. mayo
- 1 T. lemon juice
- 1 teaspoon garlic powder
- 1 T. dried parsley
- 2 beaten eggs
- 2 teaspoons Dijon mustard
- 1/4 cup rice flour, or enough to hold these cakes together
Form into patties and lightly fry on both sides in a pan or griddle with a thin layer of grapeseed oil. Serve with mashed taters and a vinegary coleslaw (cabbage, carrots, equal amounts of olive oil and apple cider vinegar, salt, pepper, and dried parsley).
Serve the salmon cakes with Tabasco and ketchup for some hot and sweet.