Curry Salmon Cakes (grain and dairy free)
Servings: 6 (makes approximately 10-12 cakes, depending on size)
Ingredients
- 3 cans wild sockeye salmon, drained and mashed with a fork 7.5 oz cans
- 2 eggs, beaten
- 1/4 cup finely chopped shallot or red onion
- 3 green onion stalks, finely chopped
- 1-2 cloves garlic, chopped optional if you’re in a rush
- 1-2 TBSP curry powder if you don’t like curry, simply leave this out
- 3 TBSP avocado oil mayo optional – but really helps keep them moist
- 1/4 cup coconut oil or ghee, divided
- sea salt & pepper to taste
Instructions
- Mix mashed salmon, eggs, shallot, green onion, garlic, curry powder, sea salt, black pepper and mayo in a medium mixing bowl.
- In a large pan over medium heat, melt about 2 TBSP of the oil/ghee, or enough to cover the bottom of the pan.
- Form salmon mixture into 12 equally sized cakes.
- You’ll likely have to cook cakes in at least 2 batches. Cook until lightly brown on each side.
Notes
- Salmon cakes are delicious served over “riced” cauliflower or basmati/jasmine rice, with a steamed green veggie or two on the side. We often serve these in bowls and eat them with chopsticks, and always have kimchi and fermented carrots as our condiment. They’re just as delicious the next day as leftovers. Enjoy!
- Note on the seasoning: If you don’t like curry, you can omit this. You can try replacing the curry with chili powder or Italian seasoning, or just some onion powder for extra flavor. They’re really good any which way!