Simple Salmon Cakes
These economical salmon cakes come together quickly in the blender! Bonus: they provide healthy omega-3 unsaturated fats and vitamin D, along with calcium from the unnoticable blended bones.
- 2 T. avocado oil
- 1 14.75 oz can red Sockeye salmon (with bones)
- 1/2 cup almond flour
- 2 large eggs
- 1/2 small onion, quartered
- 2 cloves garlic
- 1/2 medium lemon, juiced
- 3 T. mayonnaise
- 1/4 t. salt
Combine all ingredients except avocado oil into a high-powered blender.
Blend on low, increasing quickly to medium speed, until ingredients are blended well (only 10-15 seconds).
Heat a large cast-iron skillet over medium-high heat. When hot, pour 1 tablespoon of avocado oil into pan. Using a large scoop or 1/4 cup measuring cup, ladel 3 to 4 salmon cakes into pan. Lower heat to medium.
Cook about 4 to 5 mintues before flipping very carefully; salmon cakes will be very fragile. (If they break, just use the spatula to piece them back together since they are pancake consistency.) Cook an additional 2 to 3 minutes on other side. Remove to a plate. Repeat for remaining batter, adding more avocado oil to prevent sticking, until all salmon cakes are cooked.
These salmon cakes are kid-friendly and delicious served with tzatziki (Greek yogurt sauce or dip), red pepper eggplant sauce (from Trader Joe's), or a traditional tartar sauce.