Salmon Cakes & Creamy Tomato Garlic Sauce - by Martin
Give those unhealthy burgers a miss and try these healthy, juicy salmon burgers instead. They taste perfect served with home made garlic tomato sauce. Serves 4.
Ingredients
- 1 can (400-450g) pink salmon, drained
- 1 large baking potato, sliced thinly
- 2 garlic cloves, crushed
- pack of breadcrumbs
- 10g fresh dill, finely chopped
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon olive oil
For the Garlic Tomato Sauce
- 30g sun dried tomatos
- 2 garlic cloves, peeled
- 100g low fat yoghurt (plain)
- 1/2 teaspoon chilli sauce (hot preferred)
Cooking Instructions
To make the sauce, cook the tomatos and garlic in a small saucepan of boiling water for 3 minutes. Drain, but keep 80ml of the cooking liquid as you will need it later. Put the tomatos and garlic in a food processor, add the reserved cooking liquid along with the yoghurt and chilli sauce and process until completely smooth.
Cook the potato and garlic cloves in a saucepan of boiling water for 7 minutes. Drain and place them them in large bowl. Use a potato masher to mash them completely.
Stir in the salmon, 2 tablespoons of breadcrumbs, the dill and capers and mix thoroughly. Shape the mixture into 8 cakes.
Heat the oil in a large frying pan (non-stick preferred) over a moderate heat. Coat the salmon cakes evenly with breadcrumbs. Place in the frying pan and saute for 3 minutes on each side. Serve with the garlic tomato sauce.
