Salmon Cakes with Lemon Yoghurt Sauce

Ingredients for Salmon Cakes with Lemon Yoghurt Sauce

• 450g skinless salmon fillet, cut into 1/2-inch pieces

• 2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn into small pieces

• 60ml mayonnaise

• 1 large egg, lightly beaten

• 1/2 teaspoons ground coriander

• 1/4 teaspoons cayenne

• 2 tablespoons chopped chives, divided

• 1 1/2 teaspoons grated lemon zest, divided

• 2 tablespoons olive oil

• 180ml plain whole-milk yoghurt

• 1 teaspoon fresh lemon juice

• lemon wedges

How to make Salmon Cakes with Lemon Yoghurt Sauce

Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoons salt. Season with black pepper and form into 4 cakes (4 inches in diameter).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

Stir together yoghurt, lemon juice, 1/4 teaspoons salt, remaining tablespoon chives, and remaining 1/2 teaspoons zest. Serve salmon cakes with sauce.

Serve with: <epi recipelink="" id="350719">Moroccan aubergine salad</epi>; sliced tomatoes drizzled with fruity olive oil; or <epi recipelink="" id="350695">celery and potato salad</epi> (serve in place of the yoghurt sauce)

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.