Salmon Cakes with Dijon Cumin Aioli January 19, 2009

OMG! Suddenly you have people coming over! You’re in a rush, and you have to make something fancy for dinner! Your father is judging you! Judging you as you frantically search the cupboards for something tasty, fast and healthy…

This happened to me, so I whipped these up, and they were a big hit! Also, really tasty, and pretty good for you.

Ingredients:

• 2 cans of salmon
• 1 clove garlic, very finely chopped
• 1/4 cup very finely chopped onion
• 1/2 a big zucchini, grated and with most of the moisture squeezed out (see below)
• salt, pepper to taste
• 1/4 cup egg whites, just to bind everything together
• Dijon Cumin Aioli for garnish

Method:

1. Chop up the garlic and onion, then add it to a bowl.
2. Drain the canned salmon really well, and pick out any big bones, dump into a bowl with the garlic and onion, add salt and pepper
3. Grate your zucchini, and spread it into a tea towel. Now wring the crap out of that tea towel to get lots of the moisture out. Repeat, then add the zucchini to the bowl too. This is about 1 cup of zucchini when I do it.
4. Mix everything together, and add the egg white a bit at a time to help it stick. 
5. Take 2 tbsps of the mixture at a time and press into cakes. You may need to squish extra moisture out towards the end. I get 12 cakes, about 2 inches across. 
6. Fry in a hot non-stick pan with some pam until golden brown.
7. Serve with Aioli!

Dijon Cumin Aioli

In a bowl, mix together:

• 2 tbsp miracle whip
• 1 tsp whole grain dijon mustard
• 1 tsp lemon juice
• 1/4 tsp cumin 

Spoon into a sandwich bag, nip the corner off with some scissors, and then pipe onto finished salmon cakes.

 

Frying the salmon cakes

 

 

 

 

 

 

 

 

 

Golden brown!

 

 

 

 

 

 

 

 

 

YUM! He's so happy I'm going to eat him!!