These easy fish cakes are mostly made from ingredients you might have on hand. Fresh bread crumbs and eggs help to hold the cakes together. Make your own fresh bread crumbs by pulsing day-old bread in a food processor until it resembles fine crumbs. Freeze them in an airtight container for up to 2 months.
1/2 cup (125 mL) plain yogurt
1/3 cup (75 mL) chopped fresh cilantro
2 green onions, thinly sliced
1/4 English cucumber, coarsely grated and squeezed dry
2 tbsp (30 mL) lime juice
1 cup (250 mL) fresh bread crumbs
1 tbsp (15 mL) grated fresh ginger
1 tbsp (15 mL) prepared tandoori paste
1/4 tsp (1 mL) cayenne pepper
2 cans (213 g each) wild sockeye salmon, drained and flaked
1 tbsp (15 mL) olive oil
In small bowl, combine yogurt, 1 tbsp of the cilantro, half of the green onions, the cucumber and lime juice. Set raita dressing aside.
In separate bowl, combine bread crumbs, ginger, tandoori paste, remaining cilantro and green onions, eggs, cayenne pepper and salmon, mixing well. Shape into eight 1/2-inch (1 cm) thick patties.
In large nonstick skillet, heat oil over medium heat; cook salmon cakes until golden brown, about 4 minutes per side. Serve with raita dressing.