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Mediterranean Salmon & Potato Cakes with Mediterranean Dijon Sour Cream Dip

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Mediterranean Salmon & Potato Cakes with Mediterranean Dijon Sour Cream Dip
Mediterranean Salmon & Potato Cakes with Mediterranean Dijon Sour Cream Dip
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • Dipping sauce
  • 1/2 cup sour cream
  • 2 tbsp Dijon mustard
  • 1/2 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • pinch ground black pepper
  • salt
  • Cakes
  • 2 4 oz. salmon fillets skin removed
  • 3 tbsp capers
  • 1 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 onion
  • 3 cloves garlic
  • juice of 1/2 lemon
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 Yukon Gold potatoes
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • 1 tbsp olive oil
  • vegetable oil
Servings:
Ingredients
  • Dipping sauce
  • 1/2 cup sour cream
  • 2 tbsp Dijon mustard
  • 1/2 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • pinch ground black pepper
  • salt
  • Cakes
  • 2 4 oz. salmon fillets skin removed
  • 3 tbsp capers
  • 1 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 onion
  • 3 cloves garlic
  • juice of 1/2 lemon
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 Yukon Gold potatoes
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • 1 tbsp olive oil
  • vegetable oil
Servings:
Instructions
    Dipping Sauce
    1. Make the dipping sauce first so it can refrigerate and the flavors combine more.
    2. Combine the sour cream, Dijon mustard, Spank It Kopita Grecian Blend or substitute spices and ground black pepper into a bowl and mix thoroughly. Salt to taste. Let refrigerate for at least an hour before serving for best taste.
    Cakes
    1. In a food processor, combine the salmon, capers, Spank It Kopita Grecian Blend or substitute spices, onion, garlic, lemon juice, salt and pepper and pulse for about 30 seconds or so until everything is coarsely mixed. Place in a large bowl, cover and set aside.
    2. In a large strainer or colander, grate the potatoes and squeeze the excess moisture through with a paper towel or cheese cloth. Combine the potatoes with the salmon mixture, flour, breadcrumbs and olive oil and mix thoroughly to form a sticky batter.
    3. Preheat oven to 350 degrees.
    4. In a large frying pan, heat about 1-2 tbsp of vegetable oil on medium high heat. Using a tablespoon, scoop out some batter and place carefully in frying pan and “flatten” into a cake. Don't crowd the pan. Let fry for 2 minutes. Then carefully loosen and flip each cake and cook for an additional 2 minutes. Place these on a large, greased baking sheet. Repeat until all of the batter is used.
    5. Place the baking sheet into the oven for an additional 6-8 minutes.
    6. Let sit for 5-10 minutes before serving and serve with the Mediterranean Dijon Sour Cream Dip
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