Salmon cakes with caper sauce

  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Salmon cakes with caper sauce
  • 2 x 400g cans cannellini beans, drained, rinsed, mashed
  • 415 gram can pink salmon, drained, skin discarded, flaked coarsely
  • 1 egg, beaten lightly
  • 6 green onions, finely
  • sliced
  • 1 tablespoon fresh dill, finely chopped
  • 2 teaspoon lemon rind, finely grated
  • 1 cup (100g) packaged wholegrain breadcrumbs
  • olive oil cooking spray
  • steamed broccoli and squash,
  • , to serve
  • lemon wedges, to serve
Caper sauce
  • 1/2 cup (140g) low-fat yoghurt
  • 1 tablespoon capers, rinsed, drained, chopped coarsely
  • 2 teaspoon lemon juice


Salmon cakes with caper sauce
  • 1
    Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.
  • 2
    In a medium-sized bowl, combine beans, salmon, egg, onion, dill and rind, mix well. Season with freshly ground black pepper.
  • 3
    Shape mixture into 8 patties. Coat with breadcrumbs and press down firmly.
  • 4
    Spray both sides of the patties with cooking spray; place on oven tray. Bake for about 30 minutes, turning halfway through cooking, or until golden and crisp on the outside.
  • 5
    Meanwhile, to make caper sauce: In a small bowl, combine all the ingredients. Season well with freshly ground black pepper. Refrigerate until required.
  • 6
    Serve cakes with sauce, steamed vegetables and lemon wedges.

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