Print Recipe

Super Simple Salmon Cakes

Ingredients

  • 2 x 418g cans Paramount brand wild alaskan salmon (or another wild alaskan / canadian salmon that isn’t farmed and has those all important fish bones in there for calcium richness up to a kilo would be too. No stress!
  • 1 small purple onion
  • 2 cloves garlic
  • 2 zucchini, grated and then well squeezed with a tea towel to get the water out
  • 1/2 bunch parsley or chives, or coriander if you like an Asian accent
  • 2 tbsp coconut flour (or 3 tbsp your preferred flour) plus a little extra to dust and ‘seal’ the cakes before pan frying.
  • 2 eggs (or flax or chia gel egg replacement for 2 eggs)
  • 1/2 tsp sea salt
  • 1 tbsp dulse flakes (mineral packed super food seaweed flakes available from health store. optional)
  • 1/4 - 1/3 cup macadamia, olive or coconut oil, for frying

Instructions

  • Pop zucchini in a food processor and blitz OR grate it. Then remove and squeeze out the water from them with a tea towel around it all- watery fish cakes aren’t cool, so really put your back into this step and get that water out!
  • Then pop in your purple onion, herbs, garlic cloves, salmon, coconut flour, eggs and salt into a large food processor or thermomix until well combined, then add back the zucchini.
  • Turn on frying pan to medium, with your oil, topping up with a little more oil if you strt to run low.
  • Chop some greens of your choosing – peas, snow peas, broccoli, bok choy, asparagus… and have them ready for steaming, when you pop your salmon cakes on.
  • Now grab salmon mixture and form 1.5 inch round balls and roll briefly through the flour to seal them.
  • Place them in the pan and flatten with a spatula, cooking 2 minutes both sides and popping in a 180C / 350C oven for keeping hot between batches.
  • The greens should be on at same time now, to have everything ready together and hot.
  • Voila. Once all done, pour the steamed veg into the saucepan, and add a good lashing of coconut oil or butter for vitamin absorption (and flavour!) and I love chopped mint through the greens with salmon, but you could do coriander, parsley or dill too. Serve to your hungry hoards. They’ll love it!