Salmon Cakes

imag2218

You don’t always get everything right the first time. Lesson in point, these salmon cakes. We had some salmon chilling in the freezer. “How about some salmon cakes,” requests my awesome husband. Of course I confidently reply Of Course I Can. Maybe I was overconfident…….

Regardless the first attempt ended up not holding together and I kind of just tossed it in the skillet. Attempt number two?

I nailed it. This made 5 too (too many for my husband and I), so I refrigerated some for the next day, and they cooked up even better than the first batch. Looking at this picture, however, I am on a roll with failed attempts, because the side on the left were supposed to be rutabaga tator tots. They ended up being rutabaga hash browns. And this was my second attempt. My first attempt was with sweet potatoes and they were too big and too soggy.

This meal with the salmon cake, rutabaga hash browns, and broccoli (with one piece of bacon chopped in) was so well balance, filling, and absolutely delicious.

imag2222Salmon Cakes

  • 1 lb. salmon (already baked and cooled)
  • 1 parsnip
  • 1 clove garlic
  • 1/4 onion
  • 1/4 cup tapioca flour
  • 2 eggs
  • salt and pepper to taste

How to Make It Happen:

This was so easy to do.

I peeled the parsnips, cut it into chunks, and placed it in the food processor. To this I added the garlic, and onion. Pulse into fine chunks, but not overly pulsed so it’s nearly pureed. Add the salmon and give it a few pulses.

Transfer to a bowl. Sprinkle on tapioca flour, sea salt and pepper. Use your hand to bind together. Crack in the eggs. Mix as well.

Shape into 5 or six patties. Place on a baking sheet, cover in plastic wrap, and refrigerate.

When you are ready to cook them, heat a little bacon fat or coconut fat in the bottom of a skillet, enough to coat the bottom. Turn the heat to medium.

Place the salmon cakes gently into the skillet. Allow to cook for 8 to 10 minutes. Flip. Cover. Cook an additional 8 to 10 minutes.

Remove. From here, we just served ours on it’s own but you could also eat it on a lettuce bun or a gluten-free bun. If you click the link -> Here<- I have a recipe for gluten-free pretzel buns…..although I should work on a plain hamburger bun recipe. Hmm…….

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