Sunday, June 20, 2010

Salmon Cakes with Radish Raita

Featured Ingredient: Radishes

We are members of a community garden here in Waterloo and the first vegetable ready to be plucked out the ground were radishes. I’ve always loved the peppery kick they have so I’m happy to learn that they are fast growing and easy to grow even for a gardening newbie like me.

Radish, a root vegetable typically at their best in spring and early summer, adds a spicy crunch to sandwiches and salads. They are very low in calories and a good source of vitamin C, an antioxidant which improves iron absorption and helps protect cells from the fury of those pesky free radicals. Also, don’t overlook those edible radish greens which are actually more nutrient-dense than their roots. You can chopped them up and add them to salads, use them to make pesto like I did over at Well Fed Man, gently sauté them with some garlic and sesame oil or mix them into these salmon cakes.

Raita is a simple yogurt-based sauce that is cooling making it a perfect condiment for the summer. Commonly it contains cucumber and mint, but I embellished it with some grated radish for a little kick.

The salmon cakes are really good cold, with or without the sauce, making them the perfect addition to weekday lunches. And their packed with super-healthy omega-3 fats.

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.

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