Spicy Salmon Cakes Recipe

Name: Spicy Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 1/2 oz potatoes, peeled, chopped (about 1 large or 2 small); 7 1/2 oz can pink salmon, drained, flaked; 1/2 tbsp vindaloo or other curry paste; 1/4 cup chopped cilantro, plus extra sprigs, to serve; 1 large egg, lightly whisked; 1/3 cup all-purpose flour; 1/2 cup packaged dried white breadcrumbs; 1/3 cup vegetable oil; 1/2 cup store-bought tzatziki; None None Lemon wedges, to serve

Servings: persons

10 1/2 oz potatoes, peeled, chopped (about 1 large or 2 small)
7 1/2 oz can pink salmon, drained, flaked
1/2 tbsp vindaloo or other curry paste
1/4 cup chopped cilantro, plus extra sprigs, to serve
1 large egg, lightly whisked
1/3 cup all-purpose flour
1/2 cup packaged dried white breadcrumbs
1/3 cup vegetable oil
1/2 cup store-bought tzatziki
None None Lemon wedges, to serve

1
Place potato in a large saucepan; cover with cold water. Bring to a boil. Boil for 10 minutes or until tender. Drain; return to pan. Place over low heat; cook, stirring for 1 minute or until dry. Remove from heat and mash until almost smooth. Season. Add salmon, curry paste, cilantro, and a third of the egg; stir to combine. Stand for 10 minutes. Using your hands, firmly shape mixture into 8 patties. Place remaining egg in a shallow bowl.
2
Place flour and breadcrumbs separately in 2 shallow bowls. Dip patties into flour to coat, then egg, then breadcrumbs. Heat oil in a large skillet over moderately high heat. Cook for 5 minutes each side or until golden. Drain on paper towels.
3
Serve with tzatziki, lemon and more cilantro.

465

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 10 ingredients. The key ingredients include: 10 1/2 oz potatoes, peeled, chopped (about 1 large or 2 small), 7 1/2 oz can pink salmon, drained, flaked, 1/2 tbsp vindaloo or other curry paste, 1/4 cup chopped cilantro, plus extra sprigs, to serve, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spicy Salmon Cakes

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