Breastfeeding Friendly Lemon Salmon Cakes with Dill
Total time50 min
Prep time20 min
Cook time20 min
4.9(22)
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Learn more āIngredients
4 servings
For the salmon cakes
- 1 lb cooked salmon, flaked (from about 1 Ā¼ lb raw fillet, or 2 cans (6 oz each) salmon, drained)
- 1 tbsp ground flaxseed
- 3 tbsp water
- Ā¾ cup mashed potato, cooled (from about 1 medium russet potato)
- ā 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
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp olive oil
For the dill sauce
- Ā¼ 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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