Wednesday, June 3, 2015

Salmon Cakes

Growing up, I had a major thing for Luby's salmon cakes. The Luann platter... I mean, was there anything better? I have always loved them, but never thought to make them myself or with healthy ingredients until about a year ago. The recipe in It Starts With Food has made making these bad boys so quick with just a few ingredients. I make them every time with intentions of having leftovers for the next day's lunch, but that NEVER happens. Thanks to this recipe I can now have my nostalgic fix without feeling blah.



Recipe from here:

No-Fuss Salmon Cakes
  • 1 can 14.75 oz wild-caught pink salmon
  • 1 cup canned sweet potatoes
  • 1 large egg
  • 1/2 cup almond flour
  • 2 tbsp minced fresh parsley (or 2 tsp dried)
  • 2 scallions (white and green, very thinly sliced)
  • 2 Tbsp minced dill (or 2 tsp dried)
  • 1 tsp hot-pepper sauce
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp clarified butter or coconut oil, melted


Preheat oven to 425 degrees. and cover baking sheet with foil or parchment. Open the salmon cakes and drain the liquid. Use your fingers to crumble the salmon into a large mixing bowl, removing bones. Add all remaining ingredients- except butter/oil- and mix with wooden spoon until well combined. Pop into the fridge to chill for 5-10 minutes. Brush the foil/parchment with the melted butter/oil then use a 1/3 measuring cup to scoop out salmon mixture and drop onto parchment. The cakes should be about 2 1/2 inch wide and about 1 inch thick. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake 10 minutes more, until golden brown and crisp. Serve with a squeeze of lemon juice and Tartar sauce. (all instructions from It Start's With Food)

Watch out... they're addicting...

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