Recipe courtesy of Aristo's
Salmon Keftethes (Cakes)
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 315
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 48
- Sodium
- 426
- Total: 1 hr 40 min
- Active: 30 min
Ingredients
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
Directions
- 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.