Enter salmon cakes. I LOVE making salmon cakes. They are crazy easy to do and are a great pantry dinner (I use canned salmon for these). Typically I make these using [gluten free] breadcrumbs and end up frying them in a pan with vegetable oil, but that’s old me. New me swaps for better ingredients that are still yummy and satisfying while being healthier. So this version has almond flour in place of breadcrumbs and coconut oil in place of vegetable oil.
Makes: 6-8 patties depending on preferred size
Prep Time: 15 minutes
Cook Time: 20 minutes
You Will Need:
- 2 6oz cans salmon, drained
- 2 TBS chopped carrot greens (or parsley)
- 3 TBS shredded carrot
- 1 TBS thinly sliced scallion
- 1/4 tsp garlic powder
- 1/2 cup almond flour
- 2 large eggs
- salt and pepper, to taste
- 2 TBS coconut oil
- Combine all ingredients except for the coconut oil in a bowl and mix until well combined and able to stick together without falling apart (if need be, add 1 TBS more of almond flour). When adding the salt and pepper it is really up to you for taste, but I recommend a couple large pinches of salt and a single pinch of black pepper.
- Melt coconut oil in a large pan over medium high heat and let the pan get hot (1-2 minutes). Working in batches if they do not all fit comfortably, place salmon cakes in pan. Let cook for 5-8 minutes until golden brown. Flip and repeat on the other side.
- Remove cakes and put on a plate lined with paper towel to absorb excess oil. While still hot sprinkle on a little more salt, if desired. Let cool for a couple of minutes.
- Serve as is or with your choice of dipping sauce (I served with an artichoke antipasto this time, but have done garlic caper aioli, olive tapenade, and dijon mustard in the past). If saving, place airtight in the fridge for up to 3 days, reheating before serving. Enjoy!