I started out following the amazing recipe on the Chobani.com website, Spicy Salmon Cornmeal Cakes, but then I realized that I have made Mackerel cakes for years, following a similar process. So I decided to use some of my routine spices (a combination of dried spices) and substitute Chobani yogurt for the usual egg. I liked using the cornmeal instead of my normal bread, in the recipe, as well.
OMG! What an AMAZING salmon cake. They were just as MOIST, with the Chobani yogurt, as with the egg. I wish I could have shared them with someone. I am going to use Chobani Plain yogurt from now on because I don't eat eggs and I would have to buy a 6 or 12 dozen of eggs just to make my fish cake recipe. This saves me from having all those eggs in the house.
You must try this recipe.
1. Heat 1 T oil in a medium skillet over medium heat. Add peppers and onions and cook, stirring often, until soft, about 3 minutes. Stir in garlic and cook about 30 seconds. Set aside.
2. Flake salmon into small pieces.
3. Add onion-pepper mixture and add your spices, ground pepper, cornmeal and Chobani yogurt.
4. Stir and evenly distribute onion-pepper mixture and add your spices, ground pepper, cornmeal and
5. Your salmon mixture should look similar to this.
6. Use a ¼ c/60 g cup measure to shape mixture into patties. Heat remaining oil in skillet over medium-high heat until hot.
7. Cook salmon cakes on both sides until browned, 6-10 minutes total.
8. This is the final product! The Chobani yogurt made
the salmon cakes very moist. I normally put an egg
or two in my salmon cakes, but now I am going to
stick with Chobani from now on.
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