Tandoori Salmon Cakes With Raita

Tandoori Salmon Cakes with Raita 150 Image by: Tandoori Salmon Cakes with Raita 150 Author: Canadian Living

These easy fish cakes are mostly made from ingredients you might have on hand. Fresh bread crumbs and eggs help to hold the cakes together. Make your own fresh bread crumbs by pulsing day-old bread in a food processor until it resembles fine crumbs. Freeze them in an airtight container for up to 2 months.
Cost: $4.11/serving

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2012

Ingredients

  • 1/2 cup plain yogurt
  • 1/3 cup chopped fresh cilantro
  • 2 green onions thinly sliced
  • 1/4 English cucumber coarsely grated and squeezed dry
  • 2 tablespoons lime juice
  • 1 cup fresh bread crumbs
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon prepared tandoori paste
  • 2 eggs
  • 1/4 teaspoon cayenne pepper
  • 2 cans wild sockeye salmon drained and flaked
  • 1 tablespoon olive oil

Method

In small bowl, combine yogurt, 1 tbsp of the cilantro, half of the green onions, the cucumber and lime juice. Set raita dressing aside.

In separate bowl, combine bread crumbs, ginger, tandoori paste, remaining cilantro and green onions, eggs, cayenne pepper and salmon, mixing well. Shape into eight 1/2-inch (1 cm) thick patties.

In large nonstick skillet, heat oil over medium heat; cook salmon cakes until golden brown, about 4 minutes per side. Serve with raita dressing.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 535 mg
  • Sugars 5 g
  • Protein 26 g
  • Calories 274.0
  • Total fat 14 g
  • Potassium 451 mg
  • Cholesterol 134 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tandoori Salmon Cakes With Raita

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