Salmon Cakes With Couscous Salad Recipe

Name: Salmon Cakes With Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 oz) can pink salmon, flaked; 9 oz potatoes, peeled, cooked, mashed, cooled; 1/2 cup dried breadcrumbs; 1 None large egg, lightly beaten; 2 None spring onions, finely chopped; 1 tbsp chopped fresh dill; 1 None lemon, zested and cut into wedges; None None FOR THE COUSCOUS SALAD; 7 oz couscous; 1 None small red onion, thinly sliced; 2 oz baby arugula; 2 tsp capers; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; None None extra virgin olive oil, for shallow frying; None None fresh flat-leaf parsley leaves, for garnish

Servings: persons

1 (15 oz) can pink salmon, flaked
9 oz potatoes, peeled, cooked, mashed, cooled
1/2 cup dried breadcrumbs
1 None large egg, lightly beaten
2 None spring onions, finely chopped
1 tbsp chopped fresh dill
1 None lemon, zested and cut into wedges
None None FOR THE COUSCOUS SALAD
7 oz couscous
1 None small red onion, thinly sliced
2 oz baby arugula
2 tsp capers
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
None None extra virgin olive oil, for shallow frying
None None fresh flat-leaf parsley leaves, for garnish

1
In a large bowl, combine salmon, mashed potatoes, breadcrumbs, egg, spring onions, dill and lemon zest. Season then shape into cakes. Arrange on a tray and chill, covered, for 15 mins.
2
For the couscous salad, prepare couscous in a large bowl according to package instructions. Fluff with a fork then add onion, arugula and capers.
3
Whisk together olive oil, lemon juice and mustard. Drizzle over couscous salad and toss to combine.
4
Heat oil in a large frying pan over medium heat. Cook cakes in 2 batches for 3-4 mins per side, until golden brown. Drain on paper towels. Garnish with parsley and serve with couscous salad and lemon wedges.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (15 oz) can pink salmon, flaked, 9 oz potatoes, peeled, cooked, mashed, cooled, 1/2 cup dried breadcrumbs, 1 None large egg, lightly beaten, and more.

Yes, Salmon Cakes With Couscous Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Cakes With Couscous Salad

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