Everything Salmon Cakes
Happy NEW YEAR and welcome to 2019!!! I know I am a day early but you know it is right there! Goodness, that seems weird to write, and now I feel old… I know that many people view the new year as a fresh start and if you are anything like me, the indulgences of the holidays have left us craving real food, specially freshness. Nothing like sweets, cream sauces, alcohol, and all the tight pants to remind you that your body needs good fuel to feel it’s best. Whatever choices you make, make sure they are right for you and your life. I love the Whole30 program to recenter myself personally, it reminds me of what exactly my insides aren’t happy with.
I actually started a round of Whole30 before Christmas because we came back from a week at Disney World and I knew I needed vegetables and to tame the sugar demon dragon! These little cakes were on my mind because I was craving bagel and lox but that just wasn’t the right thing for my body. I whipped these up and the whole family loved them, we had them for breakfast, lunch, and dinner and it would be amazing on a brunch spread. I served a little lemon caper mayo as the creamy factor and it totally delivered, my girls kept dipping their “pink fish” in it. You can meal prep these and they freeze well for easy meals that we all need handy. These are perfect to prep today and then have ready for your sleep deprived self to use to make a brunch of champions, whatever state your body and/or head are in. Honestly, I will probably pass out at 9:30pm and be woken up by my children before 6am because that is how we roll EV-ER-Y SING-LE DAYYYYYYYYYY.
Everything Salmon Cakes
3 cans (6 oz) salmon, drained
1 cup sweet potato puree (substitute cauliflower puree for low carb)
1 large egg
1/2 cup almond flour
1/4 cup red onion, finely diced
1 Tablespoon fresh dill, chopped
2 teaspoons dried or fresh chives
2-3 Tablespoons Everything Bagel Seasoning
2 stalks (1/2 cup) celery, finely diced
Lemon Caper Mayo
1/4 cup mayonnaise
2 teaspoons capers, drained
1/2 lemon, zested
- Preheat the oven to 425, spray a baking sheet with avocado oil and set aside
- Mix the salmon cake ingredients together in a large bowl with a fork.
- Using a cookie scoop or a 1/4 cup measure, scoop out and place on the baking sheet. Flatten the tops with your hands. Spray the tops of each cake with oil.
- Bake for 20 minutes, then flip over and bake an additional 10 minutes
- While they bake, mix the mayo in a small bowl.
- Serve with thin slices of red onion, dill, capers, and some of the lemon caper mayo.
I love recipes that I can just throw everything into a bowl and mix!
I used sweet potatoes because that is what I had but cauliflower would also be perfect, just steam a bag of cauliflower rice and mash it up a little in place of the sweet potato.
I like to use my large cookie scoop for making patties but have also used a measuring cup, whatever you have, works great!
I use my hands to flatten the cakes, if your hands get sticky, just spray your fingers with a little avocado oil. You can also use a flat bottomed cup if that is your jam.
Spray and ready for the oven! Just remember to flip the cakes so they brown evenly on both sides.