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Salmon fishcakes with lemon yoghurt sauce



4 portion(s)


  • 80 g bread, crusts are OK
  • 1 tbsp lemon zest
  • 2 spring onions
  • 1 tablespoon parsley
  • 800 g can of pink salmon, skin and bones removed
  • .5 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 eggs

Yoghurt sauce

  • 1 teaspoon lemon zest
  • 200 g low fat yoghurt
  • 2 teaspoon lemon juice


  • 100 g mixed salad greens
  • 250 g cherry tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 teaspoon capers
  • 1 tablespoon lemon juice
  • 6
    Preparation 25min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. 1. Tear the bread/crusts into quarters, pop into bowl and give 2x 1sec turbo blasts. Set aside in a small bowl.


    2. Add the lemon zest for both the fishcakes and the dressing. Blitz for 3secs sp.8, or until the zest becomes as fine as you desire (you may need to stop, scrape down and blitz again).  


    3. Remove a teaspoon of zest and put in the jar/bowl to be used for the dressing. Set aside.


    4. Add spring onion and parsley - 2-4secs, sp.8.


    5. Add salmon, Worcestershire sauce, Dijon mustard and eggs - 10secs, sp.4.


    6. Shape into patties, put on a dinner plate, cover and refrigerate 1hour.


    7. To the jar/bowl with the lemon zest, add yoghurt and lemon juice and stir.


    8. Toss the salad ingredients together in a serving bowl, and dres with the lemon juice.


    9. Dip the fishcakes in the breadcrumbs, covering all sides.


    10. Heat oil in a large frypan over medium heat. In 2 batches, cook the patties 2 minutes each side or until golden brown.


    Serve fishcakes with a dollop of yoghurt sauce, and salad on the side.


Accessories you need

  • Spatula TM5/TM6
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This is a conversion for the Thermomix of a CSIRO Total Wellbeing Diet Recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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