So easy and versatile, this super-nutritious cake makes a great high protein appetizer or delicious weeknight-quick main dish. Serve them warm or at room temperature with Chili Lime Dipping Sauce & lime wedges. We also love them as burgers, served up on buns and topped with lettuce, with sides of sweet potato fries and cabbage coleslaw!
- 2 x 170g canned wild salmon (skinless, boneless)
- 2 green onions, chopped into 1 inch pieces
- 1 tsp fresh ginger, grated
- 3/4 cup cilantro (washed)
- 1/2 jalapeno/green chilli (seeds out for less heat)
- 1/2 lime, juiced
- 1/2 tsp lime zest
- 1 egg
- (optional) 2 teaspoons fish sauce (I like Thai Kitchen)
- 1-2 tbsp flour or breadcrumbs (I used coconut flour)
- In a food processor chop green onions, ginger, cilantro and jalapeno
- Next add salmon, lime juice, zest, egg and fish sauce (if using) and blend until just combined
- Transfer back to the bowl and stir in flour or crumbs
- Shape mixture into patties or burgers
- Heat coconut oil in a frying pan over medium-high heat
- Cook salmon cakes for approximately 2 minutes on each side or until golden and cooked through
NOTE: If not immediately making the patties, the lime juice will start to take effect on the salmon and release more juices, so you may need to add more flour or breadcrumbs to get the cakes to hold together.
This recipe will make eight 2-inch patties or four burgers
For a great dipping sauce – check out my Chili Lime Dipping Sauce
From the Fall issue of Ecoparent Magazine (www.ecoparent.ca) available in hard copy at Chapters/Indigo, Nature’s Fare Markets, Whole Foods, and other independent newsstands and baby stores. Dr. Heidi is a regular food and health contributor to Ecoparent.