Herbed and seasoned salmon fish cakes served with a homemade tartar sauce. Recipe and image courtesy of Live Well With Parkinsons in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.
Directions for: Salmon Fish Cakes and Tartar Sauce
Ingredients
Salmon Fish Cakes4 green onions, chopped
1 Tbsp (15 mL) dried dill
tsp (1 mL) salt
tsp (1 mL) black pepper
tsp (2 mL) cayenne pepper (optional)
1 tsp (5 mL) onion powder
1 lemon, zest and juice
1 egg
1 can (540 mL) black beans, drained and rinsed
3 x 213 g cans salmon, drained
cup (125 mL) all-purpose flour
cup (60 mL) vegetable oil
Tartar Saucecup (175 mL) mayonnaise
cup (60 mL) relish
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL) green onion, chopped
tsp (1 mL) cayenne pepper (optional)
Directions
Salmon Fish Cakes1. Combine green onion, dill, salt, black pepper, cayenne pepper, onion powder, lemon zest and juice, and egg in a medium bowl. Mix until well combined.
2. Using a fork, slightly mash beans in a small bowl and add to egg mixture.
3. Flake salmon into large pieces with a fork. Incorporate into bean and egg mixture. Add in cup (60 mL) flour and stir until combined.
4. Form into 8 cakes. Approximately cup (125 mL) - cup (175 mL) of the mixture for each cake. Gently press together to hold and dust cakes with remaining flour.
5. Heat half the vegetable oil, 2 tablespoons (30 mL) in fry pan over medium heat.
6. Place fish cakes in heated pan and cook for 4 minutes. Gently flip and cook for an additional 5 minutes or until the internal temperature reaches 160F (71C).
Tartar Sauce1. Combine all ingredients and mix well. Refrigerate in an airtight container until ready to serve.
See more: Fish, Main, Dinner, Eggs/Dairy, Summer