Anti Inflammatory Lemon Salmon Cakes with Dill

Total time50 min

Prep time20 min

Cook time20 min

4.9

(22)

Anti Inflammatory Lemon Salmon Cakes with Dill

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Ingredients

4 servings

For the salmon cakes

1 lb cooked salmon, flaked (from about 1 ¼ lb raw fillet, or 2 cans (6 oz each) salmon, drained)
1 tbsp ground flaxseed
3 tbsp water
¾ cup mashed potato, cooled (from about 1 medium russet potato)
⅓ cup breadcrumbs, plus more for coating
2 tbsp vegan mayonnaise
1 tbsp dijon mustard
3 tbsp fresh dill, finely chopped
2 scallions (green tops only), thinly sliced
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the dill sauce

¼ cup vegan mayonnaise
1 tbsp fresh dill, finely chopped
1 tbsp lemon juice
1 tsp dijon mustard
salt and pepper, to taste

For serving

lemon wedges, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
2
While the flax egg sets, make the dill sauce: stir together the vegan mayonnaise, 1 tbsp fresh dill, lemon juice, and 1 tsp Dijon mustard in a small bowl. Season with salt and pepper, then refrigerate until ready to serve.

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