Curried Salmon Cakes with Cilantro Lime Yogurt Sauce
Curry salmon cakes are a quick, flavorful, and budget-friendly recipe made with canned salmon and warm curry spices. Perfect as an appetizer, salad topper, or easy weeknight dinner, these salmon cakes are delicious hot or cold and pair perfectly with your favorite dipping sauce.
Servings 4 servings
Calories 189kcal
Ingredients
- ½ cup pumpkin puree or butternut squash puree or mashed avocado
- 12 ounces canned salmon
- 2 tablespoon ground flax seed
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
Cilantro Lime Yogurt
- 6 ounces yogurt, unsweetened regular or dairy free
- 1 medium lime, juiced
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons cilantro, chopped
Instructions
- Preheat oven to 400F
- Drain the liquid from the canned salmon.12 ounces canned salmon
- Combine the butternut squash, canned salmon, ground flax seeds, and spices in a bowl½ cup pumpkin puree, 12 ounces canned salmon, 2 tablespoon ground flax seed, 2 teaspoons curry powder, 1 teaspoon cumin, 1 teaspoon sea salt, ½ teaspoon garlic powder
- Place parchment paper on a rimmed baking sheet. Spray with non-stick
- Make 1/4 cup size patties with the mixture, make sure to the patties are pressed together well and evenly shaped
- Bake at 400F for 20 minutes
- Remove from the oven, carefully turn them over and bake for an additional 5 minutes
Cilantro Lime Yogurt Sauce
- Combine all the ingredients for the yogurt sauce. Taste for salt. Add additional salt if needed.6 ounces yogurt, unsweetened, 1 medium lime, juiced, 1 teaspoon ground cumin, ½ teaspoon sea salt, 1 teaspoon garlic powder, 2 tablespoons cilantro, chopped
Video
Notes
Feel free to also use leftover cooked salmon. You will need about 2 cups of flaked salmon to replace the canned salmon.
Nutrition
Calories: 189kcal | Carbohydrates: 8g | Protein: 22g | Fat: 8g | Fiber: 3g
