Tested till perfect Tandoori Salmon Cakes With Raita
Tandoori Salmon Cakes with Raita
Photography by Jim Norton

Tandoori Salmon Cakes With Raita

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

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: February 2012

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4


  • 1/2 cup 1/2cupplain yogurt
  • 1/3 cup 1/3cupchopped fresh cilantro
  • 2 2green oniongreen onions, thinly sliced
  • 1/4 1/4English cucumberEnglish cucumbers, coarsely grated and squeezed dry
  • 2 tbsp 2tbsplime juice
  • 1 cup 1cupfresh bread crumbs
  • 1 tbsp 1tbspgrated fresh ginger
  • 1 tbsp 1tbspprepared tandoori pasteprepared tandoori paste
  • 2 2eggeggs
  • 1/4 tsp 1/4tspcayenne pepper
  • 2 cans (213 g each) 2cans (213 g each)wild sockeye salmonwild sockeye salmon, drained and flaked
  • 1 tbsp 1tbspolive oil
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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 Information Per serving: about

cal 274 pro 26g total fat 14g sat. fat 3g
carb 11g dietary fibre 1g sugar 5g chol 134mg
sodium 535mg potassium 451mg

% RDI:

calcium 25 iron 11 vit A 10 vit C 8
folate 17
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