Mini Salmon Cakes with Dill Yogurt Sauce - High Protein
Mini Salmon Cakes with Dill Yogurt Sauce are a sophisticated yet simple appetizer that brings the ocean's bounty to your table. These delicate cakes are made with finely chopped fresh salmon, combined with vibrant green onions, fragrant dill, and a hint of zesty lemon. The accompanying dill yogurt sauce adds a creamy, tangy finish that perfectly complements the rich flavors of the salmon.
Ingrédients
- 1 pound fresh salmon, skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 large eggs, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the chopped salmon, breadcrumbs, green onions, eggs, mayonnaise, Dijon mustard, lemon zest, dill, salt, and pepper. Mix until ingredients are well combined.
- Shape the mixture into small patties, about 2 inches in diameter, and place them on the prepared baking sheet.
- Bake the salmon cakes in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
- While the salmon cakes are baking, prepare the dill yogurt sauce by whisking together the Greek yogurt, lemon juice, and chopped dill in a small bowl.
- Serve the salmon cakes warm, drizzled with the dill yogurt sauce.
Nutrition (per 100g)
Serving: 100g | Calories: 260kcal | Carbohydrates: 10g | Protéines: 25g | Fat: 14g | Sucre: 1g
Tried this recipe?Let us know how it was!