I've been wanting to share this recipe with you for a while, for several reasons. First, they are my favorite salmon cakes, which is saying something considering how many I've tried. Second, because Colin will actually eat them, and in this time of toddler finickiness, that is never a guarantee. I quite frequently hear that something I lovingly prepared for him is yucky. So rewarding. And finally, they fit into a Paleo diet. We, quite clearly, don't eat Paleo, but it's great to have a tried and true recipe to fit any special dietary need. I've been burned (literally) by trying a new complicated recipe for guests.
Salmon Cakes
recipe from Everyday Maven
Ingredients:
1 large sweet potato, cooked and mashed
2/3 cup almond meal*
1/3 cup chopped parsley
2 Tablespoons chopped onion
1 Tablespoon lemon juice
1 Tablespoon hot sauce (or to taste, depending on your spicy preferences)
1/2 Tablespoon kosher salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
2 eggs
2 14.75 ounce cans Wild Alaskan Salmon**
Oil, for cooking
*Almond meal is available at Trader Joe's, or you can just pulse raw almonds in your food processor. If you choose this route, be careful not to process so long as to make almond butter.
**I use the cans of Wild Alaskan Salmon at Trader Joe's. They contain skin and bones. Remove them if you like, or leave them in for some extra calcium. I personally find the larger bones unappealing, so I take those out but leave the smaller ones in. If you are mixing in the food processor, it will mash the little bones so you can't detect them.
Cook your sweet potato either by baking for an hour at 375 or steaming. Allow to cool and mash.
Bake in a 425 degree oven for 20-30 minutes, flipping once.
Alternatively, you can pan fry in oil a few minutes each side.
I serve these with a spicy remoulade for dipping (mayo, sriracha, and lemon juice, to taste).
Salmon Cakes
recipe from Everyday Maven
Ingredients:
1 large sweet potato, cooked and mashed
2/3 cup almond meal*
1/3 cup chopped parsley
2 Tablespoons chopped onion
1 Tablespoon lemon juice
1 Tablespoon hot sauce (or to taste, depending on your spicy preferences)
1/2 Tablespoon kosher salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
2 eggs
2 14.75 ounce cans Wild Alaskan Salmon**
Oil, for cooking
*Almond meal is available at Trader Joe's, or you can just pulse raw almonds in your food processor. If you choose this route, be careful not to process so long as to make almond butter.
**I use the cans of Wild Alaskan Salmon at Trader Joe's. They contain skin and bones. Remove them if you like, or leave them in for some extra calcium. I personally find the larger bones unappealing, so I take those out but leave the smaller ones in. If you are mixing in the food processor, it will mash the little bones so you can't detect them.
Cook your sweet potato either by baking for an hour at 375 or steaming. Allow to cool and mash.
Bake in a 425 degree oven for 20-30 minutes, flipping once.
Alternatively, you can pan fry in oil a few minutes each side.
I serve these with a spicy remoulade for dipping (mayo, sriracha, and lemon juice, to taste).
Comments
Post a Comment