Crispy on the outside and tender inside, these salmon patties are a true weeknight hero — golden, protein-rich and endlessly versatile. The cool cucumber sour cream sauce keeps every bite fresh and light. For more fish-forward dinners, try our Zucchini Fritters with Pickle-Yogurt Sauce and Trout, or make brunch special with our Eggs Benedict with Salmon and Lighter Hollandaise.
Ingredients
For the patties:
- 700 g (1.5 lb) salmon fillet
- 20 ml (about 1 1/2 tbsp) 10% light cream
- 2 eggs
- 1 onion
- 1 1/2 tbsp breadcrumbs in the mixture (plus more for coating)
- Oil for frying
- Salt and black pepper to taste
For the sauce:
- 1 small cucumber, grated
- 2 tbsp sour cream (15% fat)
- Dried garlic to taste
- Salt to taste
Instructions
- Chop the onion and salmon, then blend them together in a food processor.
- Add the eggs and blend again, then transfer to a large bowl.
- Stir in the salt, pepper, cream and breadcrumbs.
- Form patties and coat them in breadcrumbs.
- Sear the patties for 1 minute per side in an oiled pan.
- Transfer to a parchment-lined tray and bake at 180°C (350°F) for about 10 minutes.
- For the sauce, mix the grated cucumber with the sour cream, dried garlic and salt. Serve the patties warm with the sauce.
Tips
- Chill the mixture for 15 minutes before shaping — cold patties hold together much better in the pan.
- Do not skip the quick sear; it builds the golden crust before the oven gently finishes the job.
- Squeeze the grated cucumber dry so the sauce stays thick and creamy, not watery. For more fish-cake inspiration, browse the recipes at allrecipes.com, and start your meal with our Bruschetta with Shrimp Salsa.
Nutrition — per 100 g: 160 kcal, protein 17 g, fat 6 g, carbs 9 g.