Salmon Cakes
Trying to get a healthy amount of salmon into your diet? These little patties are just the key. They and quick and easy to make for snacking or a lunch staple. Pack them up on the way out the door to have a tasty snack while out and about.
ONWARD:
The USDA found higher amounts of those healthy omega-3s in canned wild salmon over fresh wild salmon. An added benefit is that the tiny bones in canned salmon are not only edible but add extra natural absorbable calcium, not found in many foods. The almond flour and cheese are tasty binding agents that make them taste like a tuna melt.
6 servings (12 cakes)
INGREDIENTS:
2 cans (6-ounce) wild salmon
¼ cup almond flour
2 eggs
1 tablespoon mayonnaise
½ cup cheddar cheese (about 4 ounces)
½ teaspoon sea salt
1 tablespoon flat-leaf parsley, chopped
¼ cup red bell pepper, finely chopped (1 ounce)
¼ cup scallions chopped, (about 2 whole scallions)
1 tablespoon pepperoncini, drained, blot dry, chopped
2 tablespoons almond oil (for frying)
Lemon slices to garnish
DIRECTIONS:
In a large mixing bowl, flake the salmon until light and fluffy. (I use the edge of the salmon can to do the flaking.)
Add the rest of the ingredients except for the almond oil. Mix thoroughly.
Separate the salmon mixture into twelve equal portions and flatten to make patties.
Heat a cast-iron frying pan over medium heat. Add half the oil and when the oil shimmers add half of the salmon cakes. Fry until browned on the bottom, about two to three minutes. Turn over and brown the bottoms. Remove to a warm plate. Repeat frying the remaining patties.
Serve warm with lemon wedges.
Salmon Cakes
ingredients:
- 2 cans (6-ounce) wild salmon
- ¼ cup almond flour
- 2 eggs
- 1 tablespoon mayonnaise
- ½ cup cheddar cheese (about 4 ounces)
- ½ teaspoon sea salt
- 1 tablespoon flat-leaf parsley, chopped
- ¼ cup red bell pepper, finely chopped (1 ounce)
- ¼ cup scallions chopped, (about 2 whole scallions)
- 1 tablespoon pepperoncini, drained, blot dry, chopped
- 2 tablespoons almond oil (for frying)
- Lemon slices to garnish
instructions:
How to cook Salmon Cakes
- In a large mixing bowl, flake the salmon until light and fluffy. (I use the edge of the salmon can to do the flaking.)
- Add the rest of the ingredients except for the almond oil. Mix thoroughly.
- Separate the salmon mixture into twelve equal portions and flatten to make patties.
- Heat a cast-iron frying pan over medium heat. Add half the oil and when the oil shimmers add half of the salmon cakes. Fry until browned on the bottom, about two to three minutes. Turn over and brown the bottoms. Remove to a warm plate. Repeat frying the remaining patties.
- Serve warm with lemon wedges.
Calories
235.28Fat (grams)
15.13Sat. Fat (grams)
3.77Carbs (grams)
3.55Fiber (grams)
1.19Net carbs
2.37Sugar (grams)
1.07Protein (grams)
22.75Sodium (milligrams)
539.22Cholesterol (grams)
108.07