From The Essential New York Times Cookbook. These cakes are baked but they can be sauteed in a mixture of butter and oil if you like crispier edges. Yogurt will need to drain in the fridge for 6 to 24 hours so plan ahead.
cup fresh breadcrumb, plus 1/2 cup crumbs for coating
Serving Size: 1 (175) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 200 g51 %
Total Fat 22.3 g34 %
Saturated Fat 3.8 g18 %
Cholesterol 190.6 mg
Sodium 1038.9 mg
Dietary Fiber 1.4 g5 %
Sugars 5.2 g20 %
Protein 22.4 g
Make the Sauce: Place yogurt in a strainer lined with cheesecloth or papper towels set over a bowl, cover with plastic wrap, drain in the refigerator for 6 to 24 hours. Puree chiles in a lender with the water. Mix with yogurt and add salt to taste. Refrigerate until ready to use.
Make the Salmon Cakes: Bring a large pot of water to a simmer. Add the salmon and simmer 3 to 4 minutes, until cooked. Drain and cool, then break into chunks.
Combine safflower oil, onion, and thyme in a large skillet and saute over low heat until onion is translucent, about 5 minutes. Add red pepper and cook 1 minute longer. Cool mixture.
Heat oven to 450 degrees. Combine salmon, onion mixture, and remaining ingredients except bread crumbs for coating in a large bowl. Spray a baking sheet with nonstick spray. Shape patties into 12 cakes. Coat with bread crumbs and place on baking sheet.
Bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. Serve with sauce.