Salmon Keftethes (Cakes)

Total Time:
1 hr 40 min
30 min
1 hr
10 min

4 to 6 servings

  • Salmon Keftethes:
  • 1 pound cooked and flaked salmon
  • 3 ounces chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped celery
  • 2 tablespoons fine breadcrumbs
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 4 sprigs dill, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 small onion finely chopped
  • Flour Mixture:
  • 1/2 cup fine breadcrumbs
  • 1/2 cup all-purpose flour
  • Pinch chopped fresh parsley
  • Yogurt Dill Sauce:
  • 1 cup Greek yogurt
  • 1/2 teaspoon sea salt
  • 1/2 fresh lemon
  • 1 sprig dill, chopped
  • For the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes).

  • For the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.

  • Coat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.

  • For the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside.

  • To cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    Recipe courtesy of Melissa d'Arabian