These crispy Smoked Salmon Zucchini Cakes with Lemon Dill Dip make a healthy savoury appetizer. They're baked, not fried!
Cuisine North American, West Coast
Prep Time 20minutes
Cook Time 14minutes
Total Time 34minutes
Servings 22- 24
Author Flavour & Savour
2cupsshredded zucchinimeasured after squeezing water out
1/4cupred onionvery finely chopped
1cupPanko crumbs(Use Gluten-Free Panko if desired)
1/2cupParmigiano Reggianofinely grated
1tspdried chili flakes
1/2tspsmoked sea salt*
100gramssmoked salmonchopped or crumbled
Lemon Dill Dip
2tbspprepared yellow mustard
1tbspfresh dillfinely chopped
sea salt and pepperto taste
Heat oven to 400°F. Line a baking sheet with parchment paper.
Shred the zucchini and place it in a colander. Sprinkle with 1/2 teaspoon sea salt, cover with a saucer or small plate weighed down with a can or another small bowl and let stand to draw off the water.
Meanwhile, in a large bowl, mix the remaining ingredients.
Press the water from the zucchini, squeezing with your hands, if necessary. After draining, it will measure about 1 cup. Add this to the mixture in the bowl, tossing to combine.
Using a cookie scoop or a tablespoon, form small patties, about 1.5 inches (4 cm) in diameter. Press the mixture together firmly to prevent crumbling after they're cooked..
Place on prepared baking sheet. Bake for 7 to 8 minutes, flip and bake 5- 6 minutes more or until lightly browned. Carefully remove to a wire cooling rack. Serve with Lemon Dill Dip.
I added smoked sea salt to my recipe as the maple-glazed smoked salmon has a delicate smoky flavour.