Spring Is Here: Carrot Salmon Cakes

     I’ve been making a conscious effort to be healthier. Not that I wasn’t before, but my sweet tooth was getting a bit out of control, plus I made the decision a couple months back to manage my PCOS with diet and lifestyle rather than with medication (honestly, I hate taking pills. Talk about an anxiety trigger). With this effort, I am learning a lot about not only my habits and cravings, but simple ingredient swaps I can do to make my go-to meals that much better for me.

     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.

     This time of year is one of my favorites. Not just because there is more sunlight, warmer days, and people are in good moods (though I quite enjoy all of that, too), but because so many of my favorite vegetables are in season. My most recent Misfits Box (use this link for 25% off your first box!) had a bunch of carrots with the greens still attached. Lots of people think the greens are good for nothin’ when really they are edible and delicious! Think a muted parsley flavor with just a tad of bitterness. I was craving salmon cakes the other day and decided “why not use both parts of the carrots?” to make them. 

fresh in the pan

after flipping - nice golden brown!

     ​The best part is they keep very well in the fridge for up to three days, just reheat and serve the next day! This makes my meal planning way easier (because, yes, in an effort to not only be healthy but to save money I am bringing my own lunches to work). Anyway – I never like to keep what I say before a recipe too long since duh you’re here for a recipe and not my babblings, so without further ado here it is!

Carrot Salmon Cakes
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

 

1. 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.
2. 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.
3. 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.
4. 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!