Salmon Cakes with Radish Raita


Salmon Cakes:

2 150 gram cans of salmon, pink or sockeye, drained

1 medium carrot, peeled

1 bunch radish greens, chopped

1/2 cup breadcrumbs or quick-cook rolled oats

1/2 cup low-fat milk

2 eggs, lightly beaten

Juice of 1 lemon

2 Tbsp sunflower seeds (optional)

Salt and pepper, to taste



1 cup plain yogurt

½ cucumber, peeled, halved, seeded and grated

3 radishes, grated

1/3 cup mint, chopped

Juice from ½ lemon

Salt to taste



Preheat oven to 350°F. In a large bowl, flake salmon with a fork. Using a grater or mandolin, shred carrots, chop the shreds up and add them to the bowl. Mix in radish greens, breadcrumbs, milk, eggs, lemon juice, sunflower seeds, salt and pepper. Evenly divide mixture between 8 to 10 medium sized greased muffin cups. (The salmon mixture should reach the rim of each cup). Bake for 25 minutes, or until browned on top and set. Let cakes rest for 5 minutes before unmolding. Meanwhile, add yogurt to a bowl and best well with a fork until it reaches a smooth and creamy consistency. You don’t want it to be watery at all. Mix in the remaining raita ingredients. Place salmon loaf cakes on a plate and drizzle raita on top.