Mediterranean Salmon Cakes With Cucumber Sauce
This is a favorite recipe of ours. It's a great recipe for people who think they don't like fish. Even the cats want to get in on the action when I make this one!
This is a favorite recipe of ours. It's a great recipe for people who think they don't like fish. Even the cats want to get in on the action when I make this one!
- 1/4 teaspoon salt
- 1 teaspoon hot sauce
- 2 large eggs
- 2 cloves garlic crushed
- 1/4 teaspoon dried dill
- 1/2 cup cheddar cheese
- --cucumber sauce--
- 1 cup cucumber diced
- 1 cup plain low fat yogurt
- 1/4 teaspoon dried mint
- -- salmon cakes --
- 1 14.75-oz can salmon drained
- 1 1/2 cups garbanzo beans drained
- 3 slices white bread (3 to 4), crumbled
- 1/2 cup chopped fresh parsley
- 2 teaspoons lime juice
- 3/4 teaspoon cumin
- Carbohydrate 37.697779166327 g
- Cholesterol 604.04375 mg
- Fat 33.7668245833305 g
- Fiber 4.78443967868885 g
- Protein 49.9403924999831 g
- Saturated Fat 10.8964677916663 g
- Serving Size 1 1 Serving (448g)
- Sodium 797.879416666586 mg
- Sugar 32.9133394876382 g
- Trans Fat 5.55268258333209 g
- Calories 657 calories
Step-by-step
- Combine all sauce ingredients and chill.
- Remove bones and skin from salmon and place in a mixing bowl.
- Place garbanzos in a small bowl and partially mash. Stir into salmon with all other ingredients.
- Divide into 6 portions and shape into patties. Heat vegetable oil over medium high heat in a large non-stick skillet. Cook patties 4 minutes on each side. Serve with sauce.
Golden crusts encase flaky pink fish bound with protein-rich legumes and sharp cheddar cheese, accompanied by a cooling yogurt and herb emulsion. Preserved seafood patties trace their lineage to ancient Mediterranean preservation methods where coastal communities extended the shelf life of fresh catches using binders like grains and legumes. Modern preparation often relies on canned salmon, requiring careful attention during the extraction phase to remove any remaining vertebrae and skin fragments before assembly.
Assessing doneness requires visual and textural monitoring rather than probe thermometers, since thin patties transfer heat rapidly. Medium-high heat applied through a non-stick skillet produces a deep amber exterior after exactly four minutes per side. Sizzling oil should maintain a steady, moderate bubble rate without smoking; excessive heat scorches the breadcrumb exterior before the interior proteins coagulate fully. patties are ready to flip when the bottom edge displays a crisp, distinct browning line extending roughly two millimeters up the side.
Prepared mixtures hold shape well when stored raw on parchment-lined trays inside refrigeration for up to twenty-four hours before cooking. Extended storage demands flash-freezing individual patties on baking sheets before transferring them to airtight bags for up to one month. Reheating cooked patties requires a moderate oven set to 350 degrees Fahrenheit for ten minutes to restore exterior crispness without drying the interior.
