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salmon cakes_feed nine
Dana Ketter

Savvy Salmon Cakes

A low-cost nutritious solution to a dwindling pantry: one 15oz can of wild salmon can FEED NINE.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 9 people
Course: Appetizer, dinner, Main Course, Snack
Cuisine: American, Mediterranean
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Wild Salmon 14.75 oz
  • 1 Egg
  • 4 Tbsp Organic Flaxseed, Ground
  • ¾ cup Almond Flour
  • 2 tbsp Water
Spices
  • ¼ tsp Smoked Paprika nightshade
  • ¼ tsp Organic Cayenne Powder nightshade
  • ¼ tsp Crushed Rosemary organic
  • 1 tsp Garlic Powder sub: 2 tsp shallots, minced or fresh garlic
  • ½ tsp Black Peppercorn
  • ¼ tsp Organic Turmeric
  • 2 tsp Dried Organic Dill *see "Dried Dill Alternates" below
  • 3 tsp Organic Coconut Aminos
For the frying pan
  • 3 tbsp Avocado Oil
Pescaterian Alternate to Egg
  • 1 tbsp Organic Flaxseed, Ground PLUS 3 tbsp water. Mix & set 5 minutes
"Dried Dill" Savvy Alternates
  • 2 tbsp Organic Dill (from a Plant) buy at HomeDepot
  • 2 tbsp Organic Fresh Dill from grocer
  • 2 tbsp Dill Pickle Spears minced (one spear)
"Survival Style" alternates to spices:
  • 2 tbsp Organic Whole Grain Mustard
  • 2 tbsp Dill Pickle Spears minced (one spear)

Equipment

  • medium bowl, fork, spoon, frying pan with lid, measuring spoons

Method
 

  1. In medium bowl, combine spices, almond flour and ground flax.
  2. Add canned wild salmon (with juices, or add in 2 extra tbsp water). Mash well with a fork. The canned salmon may have very soft bones. These are edible and provide extra calcium. If you'd like to hide these completely, consider using a food processor to blend this together.
  3. Whisk one egg into the mixture (or the ground flax alternative for pescaterians).
  4. Add the 2 tbsp of water and coconut aminos and blend until you reach a fairly even consistency.
Cooking
  1. Use 1 tbsp of avocado oil to grease the frying pan.
  2. Using a spoon and gloved hands, create about 2.5" diameter patties. First, scoop out about two golf-ball sized portions of the fish mixture. Then form into a patty. Place into (avocado oil) greased frying pan. Do not allow them to touch, and don't over-crowd the pan (or flipping is difficult).
  3. Cook on medium to medium-high heat (my gas stove worked best at around "6" out of 10), with the lid partially on. If your pan looks dry, add more oil by the teaspoon. Ensure your pan doesn't start to smoke -- that means the cooking temperature is too high (turn it down).
    Flip them every 3 minutes to help prevent carcinogenic char and promote even cooking.
  4. I usually cook these in two or three batches (1 tbsp avocado oil for each batch).
    Each batch gets flipped twice:
    side-1: 3 minutes / side-2: 3 minutes / side-1 again: 3 minutes= 9 minutes per batch.
  5. Set aside on a plate after cooking and either serve or chill immediately. Freeze patties for up to 3 months.

Notes

WHOLE RECIPE: (see savvy alternates table for substitution calcs)
(Original, dried dill) Total Calories : 2,060 kcal . Total Cost - $7.40  .  Grade - A  . *Monthly Cost - $432
Programming Notes:
  • Avocado oil is preferred oil for frying here, because it can be heated to 500*F without smoking. When oils smoke, it's a bad sign -- they're losing their health-promoting properties and generating harmful ones.
  • TOO EXPENSIVE? TOO MANY INGREDIENTS? For "Survival Style" and more subs, check out our "Savvy Alternates" Table below this recipe.