

Parsnip Salmon Cakes with Herb Yoghurt
Crispy, delicious, packed with healthy fats and topped with a herb-infused Greek yoghurt sauce. These will be loved by kids and adults!
40 minutesPrep Time
35 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings350 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
1 cup Community Co Greek Yoghurt
1 tbsp chopped dill and green onion
1 tsp lemon juice
Directions
- Preheat the oven to 180°C.
- Stir yoghurt dip ingredients together. Set aside in the fridge.
- Toss the corn kernels, minced garlic, beaten egg, chopped dill, green onion and breadcrumbs in a medium-sized bowl.
- Place a steaming basket over a pot of boiling water, steam the parsnip for 5 minutes, then add salmon chunks to the basket and continue to steam both for 4 minutes, take the basket out to cool.
- Add the steamed parsnip and salmon to the egg mixture, sprinkle with salt. Stir until combined, making a chunky mixture.
- Form small patties and place them on a baking tray, refrigerate for at least 30 minutes.
- Bake the patties for 15 minutes on a lined tray, flip and bake for another 5-10 minutes until golden on both sides. Serve with the yoghurt dip.