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.
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:
Ali is a Brooklyn based blogger and Certified Health Coach with the Institute of Integrative Nutrition, providing you with recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook and understands that for the average person there needs to be balance between "healthy" and "unhealthy". Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.