Salmon Cakes

Salmon Cakes
This simple recipe comes from the makers of Olympic Soy Yogurt
Serves: 4
  • 7-½ oz. tin salmon (213 g)
  • 1 tbsp. mayonnaise (15 ml)
  • 1 tbsp. Natural Soy Yogurt (15 ml)
  • 1 tbsp. lime or lemon juice (15 ml)
  • 1-½ cups bread crumbs – dairy free (375 ml)
  • 1 tsp. Dijon mustard (5 ml)
  • ⅓ cup chives, chopped (75 ml)
  • 1 egg, beaten
  • pinch thyme pinch
  • salt and pepper
  • 2 tbsp. olive oil (30 ml)
  1. Flake salmon into mixing bowl along with juice and bones.
  2. Add mayonnaise, yogurt, lime juice, 1 cup bread crumbs, mustard and chives.
  3. Mix with fork until well blended.
  4. Add beaten egg, thyme, salt and pepper.
  5. Shape salmon mixture into four patties. Mixture will be very soft.
  6. Coat patties in remaining bread crumbs and cook in butter over medium heat about 5 minutes on each side or until nicely browned.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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