Angela DealeKid-friendly salmon cakes with dill sauce
Parents know how hard it can be to get kids to like fish (unless, perhaps, they're the battered and deep-fried kind). My son wouldn't try salmon for the longest time until I made salmon cakes, using good old Canadian (Pacific) salmon and cut into cute shapes. These cakes are good for the reluctant fish eater, I find, because they're not too "fishy" tasting. The other ingredients mingle with the fish to produce a mild-flavoured cake.
Ingredients (Makes 4 servings)
Directions
Dill sauce for salmon cakes
Ingredients (Makes 4 servings)
- 1 (14.75 ounce) can pink salmon, drained and flaked, bones removed
- 2 eggs, beaten
- 1/4 cup Italian dry bread crumbs
- 1/4 cup shredded potato, not squeezed dry
- 1 medium onion, minced
- 1 clove garlic, minced
- 1/4 tsp dried dill weed
- 1/4 tsp lemon pepper
- 1/4 tsp chopped celery
- salt and pepper to taste
Directions
- Preheat the oven to 350 F.
- In a medium bowl, mix all of the ingredients.
- Scoop using 1/4 cup and form into cakes about 1/2" thick (I used cookie cutters to shape them).
- Place the cakes on a lightly greased baking sheet or a silicone baking mat (not greased). Cook cakes about 10 minutes on each side, or until lightly browned.
- Serve with dill sauce on the side for dipping.
Dill sauce for salmon cakes
- 1/4 cup mayonnaise
- 1/4 cup light sour cream
- 1/4 cup plain yogurt
- 1/8 tsp garlic powder
- 1 tap fresh lemon juice
- 2 tbsp chopped fresh dill or 1 tbsp dried
Mix all of the ingredients in a bowl and chill.
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