Salmon Cake Ingredients:
1/2 lb cooked salmon
2 tbsp extra virgin olive oil
2 large eggs beaten
2 ribs celery
1 onion peeled
3/4 cup panko breadcrumbs
1/4 cup Greek yogurt
2 tbsp fresh dill, roughly chopped heaping
1 tbsp sriracha if spice sensitive use 1/2 tbsp, if you love sriracha/spice use 1 1/2 tbsp
3/4 tsp salt
1/2 tsp smoked paprika
Oil for frying (about 1 1/2 cups)
Creamy Sriracha Sauce Ingredients:
1/3 cup Greek plain yogurt
1/3 cup mayonnaise
1 tbsp sriracha or more to taste
In a food processor, mince together the celery and onion.
Add to frying pan and sautée until caramelized. Place in mixing bowl to cool.
In the food processor, combine the chopped salmon and fresh dill. Pulse a few times so that the mixture is chopped, but not a paste (careful, it can easily go to over-processed if you pulse it too much!)
In the mixing bowl with the cooked celery and onion, add the processed salmon and dill, 2 beaten eggs, Greek yogurt, salt, smoked paprika and sriracha. Stir to blend, then add the panko breadcrumbs.
I recommend baking these fish cakes. There is really not a big flavor difference here between baking and frying, and baking lowers the calorie count. To bake them, shape the mixture into 1/4 cup patties, then place patties on a well greased baking sheet. Place in the preheated oven and bake for 8 minutes. Turn the patties, then bake for 7-8 more minutes till browned and cooked through.
If frying the patties, add enough oil to the skillet to reach a depth of 1/4 inch. Heat slowly over medium heat. When the oil is hot, fry the salmon cakes for 2 1/2-3 1/2 minutes on each side till golden brown. Be careful not to overcrowd the pan.
Once cooked, remove the salmon cakes from the pan using a metal spatula and place them on paper towels to drain.
To make the sauce: Combine ingredients in a mixing bowl and stir together until well blended.
Serve salmon cakes topped with the creamy sriracha sauce.