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Spicy Salmon Cakes – spicy salmon cakes
Stav Kogan

Spicy Salmon Cakes

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb canned wild-caught salmon (or equivalent amount of cooked fish)
  • ¼ cup Paleo Mayonnaise (see recipe) or store-bought mayo (just check your labels!)
  • 1 large egg
  • 2 tbsp finely minced green onion (white and green parts)
  • 2 tsp sriracha (or more if you like yours extra spicy!)
  • 1 tsp sesame oil
  • 1 tbsp oil or cooking fat of choice

Method
 

  1. Combine all the ingredients except for the 1 tablespoon oil or cooking fat in a medium bowl.
  2. Form into fish cakes of equal size. We like ours about 2 to 3 inches in diameter.
  3. Heat the oil in a large frying pan over medium heat.
  4. Working in batches, if need be, cook the salmon cakes for about 4 to 5 minutes per side, or until golden brown and hot. Alternatively, you can finish these off in a 350°F oven, should you choose, about 8 to 10 minutes.

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