Parsnip Salmon Cakes with Herb Yoghurt | IGA Recipes
Crispy, delicious, packed with healthy fats and topped with a herb-infused Greek yoghurt sauce. These will be loved by kids and adults!...
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Cooking tools:
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Serving bowl
- Stove
Ingredients
- Salmon Cakes
- 350 g skinless salmon fillet, cut into large chunks
- 750 g parsnip, peeled and dice
- 1 x Kernels from fresh corn cob
- 1 tsp minced garlic
- 1 Community Co Free Range Egg
- 1 1/2 cups fresh or dry breadcrumbs
- 1/2 bunch dill, chopped
- 2 green onions, sliced
- 1/4 cup light extra virgin olive oil
- 1/4 tsp Community Co Salt
- Yoghurt Dip
- 1 cup Community Co Greek Yoghurt
- 1 tbsp chopped dill and green onion
- 1 tsp lemon juice
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