Summer Zucchini Salmon Cakes
Enjoy the perfect summer meal with these delicious and easy-to-make Summer Zucchini Salmon Cakes. Packed with fresh zucchini and savory salmon, these cakes are a healthy and flavorful option for lunch or dinner.
Equipment
- mixing bowl
- large skillet
- microplane
- box grater
- strainer
Ingredients
- 2 zucchini shredded
- 2 cups cooked salmon shredded
- 2 large eggs
- 1 small sweet onion diced
- 1 1/2 tsp salt divided
- 1/2 tsp black pepper
- 1/2 cup cornmeal
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 1/2 cup olive oil for frying or your choice
For the sauce
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill chopped
- 2 tbsp lemon juice
- zest from 1 lemon
- salt and black pepper, to taste
Instructions
- Start by grating the zucchini using a box grater. Sprinkle salt and let it rest for 30 minutes. Squeeze out as much liquid as you can.
- Transfer zucchini in a large bowl. Add all the the rest of the ingredients and combine well.
- Preheat a large pan over medium heat and add oil. Scoop out equal portions of the zucchini mixture—three at a time worked well for me. Cook for 4-6 minutes per side until golden brown.
- Remove from the pan and place them in a plate with paper towel to absorb the extra oil.
- In a small bowl combine all ingredients for the yogurt sauce.
- Serve the zucchini salmon cakes with the yogurt sauce.Enjoy!
Video
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