Salmon and Shrimp Patties with Cucumber Dill Dip

Juicy salmon and shrimp fish patties with fresh dill and lemon, served with a creamy cucumber dill dip and a quick tomato salad. A light meal for two that even fish skeptics will enjoy.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 250 g Salmon fillet, skinless
• 100 g Shrimp, raw and peeled
• 1 Stück Egg
• 40 g Breadcrumbs
• 1 Stück Onion
• 1 Bund Dill
• 1 Stück Lemon
• 1 TL medium-hot mustard
• Salt
• Pepper
• 2 EL Cooking oil
• 150 g Plain yogurt
• 0.5 Stück English cucumber
• 200 g Cherry tomatoes

Method

1. Cut the salmon into coarse pieces and roughly chop the shrimp. Put both in a bowl with half of the onion, the egg, the breadcrumbs, the mustard, some lemon zest, part of the chopped dill, salt and pepper, and mix gently with your hands.
2. Let the mixture rest in the fridge for 10 minutes so it holds together better.
3. For the dip, finely grate the cucumber, squeeze it well and stir it together with the yogurt, the remaining dill, some lemon juice, salt and pepper. Chill.
4. For the salad, halve the tomatoes, slice the remaining onion into fine rings and toss both with salt, pepper, a splash of lemon juice and 1 tbsp oil.
5. Shape the fish mixture into four flat patties. Heat 1 tbsp oil in a non-stick pan and fry the patties over medium heat for about 4 minutes per side until golden brown and cooked through.
6. Serve the patties with the dip and the tomato salad, garnished with a lemon wedge.