Monday, July 9, 2012

Salmon Cakes (egg free)

Growing up, my dad always made delicious salmon cakes for a simple dinner or lunch. After playing around in the kitchen, I've finally found an easy, nutritious, and very delicious version. This one's a keeper!

  • 15 oz cooked salmon
  • 1/2 cup onion, diced
  • 2 cloves of garlic, diced
  • 1 carrot, finely grated
  • 2 Tablespoons of parsley, diced
  • 1 Tbs ground flax seed or psyllium husk powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2-3 Tablespoons of melted coconut oil or ghee
  • Sliced lemon on the side when serving

  1. Preheat oven to 350 and place parchment paper on a cookie sheet
  2. Mix the salmon, onion, garlic, carrot, parsley, flax meal, salt, and pepper in a bowl. If the mixture isn't sticking together, add some mashed avocado, it will hold it together.
  3. Use a measuring cup or large spoon to scoop out about 1/4 of a cup of salmon cake mixture.  
  4. Place onto the cookie sheet, then push down and form the pattie. Keep them at least 1/4 of an inch apart.
  5. Drizzle the coconut oil on top of the salmon cakes and bake for 20 minutes, then turn the broiler on for about 5 minutes to brown the top sides.
  6. Serve with lemon slices and avocado wedges.

This recipe is also on Real Food Wednesday,  Kelly the Kitchen Kop's site.