For many a home cook, fishcakes seem like a far-off fantasy reserved only for those with mad skills and a lot of time on their hands. But what if I told you that neither are required to make delicious, and seriously healthy home-made fishcakes? The key here is using canned salmon, which is not only forgiving, but arguably quite economic. Make up a big batch and store them in your fridge for a protein-packed snack, or toss them on a salad for an easy meal. You can even experiment with the type of fish you use! Just remember to always opt for high quality and ethically sourced seafood for maximum nutrient-density, reduced toxin-risk, and minimal environmental impact.
Simple Salmon Cakes
Prep time: About 5 minutes
Cook time: About 10 minutes
Makes about 4 patties
- 2 6-ounce cans of wild salmon, drained
- 2 free-range eggs, beaten
- 3 tblsp minced shallots
- 1-2 cloves of garlic, minced
- 2 tblsp green onions, minced
- 1 tsp dried tarragon, or 1 tblsp fresh chopped tarragon
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp grainy mustard
- 1-2 tblsp coconut flour
- 1/4 cup unrefined coconut oil
- Combine the salmon, eggs, shallots, garlic, green onion, spices and mustard in a mixing bowl. If the consistency is runny, add the coconut flour and combine well.
- In a large pan over medium heat, melt enough coconut oil to create a layer about 1/4 inch thick.
- Form the salmon mixture into 4 equally sized patties, and place them in a pan, all at once or 2 at a time.
- Allow the patties to brown on one side before flipping, and cook all the way through.