Salmon Cakes with Lemon Aioli

Savory salmon cakes are packed with creamy potatoes and fresh herbs, paired with a zesty lemon aioli for a burst of flavor in every bite. Enjoy the crispy texture and delightful taste that makes these cakes a winner.

Course Main Course

Cuisine American

Keyword cakes, easy dinner, lemon aioli, salmon, seafood

Prep Time 35

Cook Time 20

Total Time 55

Servings servings

Calories 400kcal

Author Liza A

Ingredients

1 lb 454 g (2 large) potatoes
3 green onions chopped
1/4 cup chopped fresh coriander
1 tbsp 15 mL Dijon mustard
1/2 tsp 2 mL salt
1/4 tsp 1 mL grated lemon rind
1/4 tsp 1 mL pepper
1/4 tsp 1 mL hot pepper sauce
1 egg beaten
2 cans 7.5oz/213g salmon, drained and flaked
2 tbsp 30 mL vegetable oil
4 lemon wedges

Lemon Aioli:

1/2 cup 125 mL light mayonnaise
1 clove garlic minced
1 tbsp 15 mL extra-virgin olive oil
1 tbsp 15 mL lemon juice
1/4 tsp 1 mL salt
1 dash hot pepper sauce

Instructions

In a bowl, whisk together ingredients for the lemon aioli. Cover and refrigerate.
Peel and cut potatoes in half crosswise. Cook in saucepan of boiling salted water for 15 to 20 minutes or until tender. Drain.
In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.
Using hands, shape into eight 3/4-inch (2 cm) thick patties.
In large non-stick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
Serve with lemon wedges and lemon aioli.

Notes

Recipe source: canadianliving.com

Nutrition