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Quick & easy salmon cakes

If you’re looking to dress-up the wild canned salmon you’ve been buying, this is the recipe for you! It’s quick and easy, and it can be made mostly from the ingredients you tend to have on-hand.

PREP TIME

10 minutes

COOKING TIME

20 minutes

YIELD

4 patties

 

2 6-ounce cans of wild salmon, drained

2 eggs, beaten

3 tablespoons minced shallots

1-2 cloves garlic, minced or grated

2 tablespoons green onions
(scallions), minced

1 teaspoon Savory Spice Blend (recipe here)

2 teaspoons gluten-free mustard (optional)

1-2 teaspoons coconut flour
(optional)

1/4 cup coconut oil or butter

 

FODMAP FREE?

Leave out the shallots, garlic, and green onions—season with extra fresh herbs.

Do not use the coconut flour or coconut oil.

CHANGE IT UP

Change the seasonings for a new taste experience—try the Curry Spice Blend instead of Savory.

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

Combine the salmon, eggs, shallots, garlic, green onions, Savory Spice Blend, and mustard (optional) in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture, and combine well.

In a large pan over medium heat, melt enough coconut oil to create a layer about 1/4-inch thick. Form the salmon mixture into 4 equally sized patties, and place them in the pan, all at once or 2 at a time. Allow the patties to brown on one side before flipping, and cook all the way through.

Serve warm or cold as leftovers.