Salmon fishcakes with creamy tzatziki

August 15, 2013 (Last Updated: January 11, 2019)
Salmon fishcakes with creamy tzatziki recipe

Salmon fishcakes with creamy tzatziki

Ingredients

  • 2 x 150g fresh salmon fillets
  • 500ml (2 cups) water
  • sea salt and freshly ground black
  • pepper, to taste
  • 1 small potato, boiled, peeled
  • and grated
  • 30ml (2 tbsp) fresh dill, chopped
  • a small handful of fresh coriander,
  • chopped
  • juice of 2 limes
  • 1 chilli, seeded and chopped
  • 1 garlic clove, grated
  • 45ml (3 tbsp) olive or avocado oil
  • Tzatziki

  • 250ml (1 cup) Greek yoghurt
  • ½ small cucumber, grated and squeezed
  • 30ml (2 tbsp) fresh mint, chopped
  • sea salt and freshly ground black pepper, to taste
  • cucumber, julienned, to serve

Instructions

1

Place the salmon fillets in a non-stick pan, cover with water and season. Bring to a simmer and cook until just ready, about 8 minutes. 

2

Remove from the cooking liquid and flake into a large bowl.

3

Add the potato, dill, coriander, lime juice, chilli and garlic, and season. Mix well and shape into fishcakes. Cover

4

with plastic wrap and refrigerate for 10 minutes to chill.

5

Heat the oil in a non-stick frying pan over medium heat and fry the fishcakes in batches until golden, 2 – 3 minutes on each side. Drain on paper towel and set aside.

6

For the tzatziki, combine all of the ingredients in a bowl and season. Serve with the warm fishcakes and cucumber.

 

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