Thursday, May 2, 2013

Salmon cakes

When I read, "It Starts With Food," I was pleased to see a variety of recipes in the appendices. The salmon cakes stuck out, as they contain protein, fat and veggies - an all-inclusive meal! As usual, I modified it a bit per what I had on hand (i.e. the recipe calls for dill, and I didn't have any at the time, so simply omitted it).

*The recipe below is a double recipe - simply cut everything in half if you wish. I like doubling it so that I can freeze a few servings for later.

2 14.75 ounce cans of bone-in wild-caught salmon (28+ ounces total)
2 C canned or roasted sweet potato (I used 1/2 C roasted sweet potato and 1 1/2 C canned pumpkin)
1 C almond meal
2 eggs, whisked (or two tbsp flax meal in 6 tbsp water, let stand 5 minutes)
1/2 C kale, chopped
1/2 sweet onion, diced
2 tsp parsley, dried
1 tsp paprika
1-2 tbsp coconut oil or clarified butter, melted

  1. Preheat oven to 425 degrees F
  2. Flake salmon into large mixing bowl, removing all bones (if you are using bone-in salmon, that is)
  3. Add all remaining ingredients. Mix well with wooden spoon or hands
  4. Line two baking sheets with parchment paper. Brush the paper with coconut oil or butter
  5. Using a 1/4 C measuring cup, scoop up the mixture, and dump out onto the parchment (that way you get metered, nicely-shaped patties.
  6. Bake 20 minutes, then remove from oven and flip. Bake 10 more minutes, or until golden brown.

Check those puppies out! The batch I made yielded sixteen, 1/4 C-sized salmon cakes (enough for four adult-sized servings plus two kid-sized servings).

Store in a sealed container in the fridge, or freeze for later. If you freeze them, defrost in fridge prior to reheating.

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