salmon cakes
To be filed under delicious.
These homemade, crispy, light, and flavorful salmon cakes have a hint of asian flavors, changing them up slightly from a traditional “crab cake” or salmon burger. It makes them an excellent starter course, served with tartar… or, if you bulked them up a bit, they would make an amazing salmon burger served with a siracha aioli and some shredded cabbage.
Either way, it’s a mix you don’t want to miss.
Ingredients:
1 lb salmon, skin removed and cut in large cubes
1/2 Tbsp minced ginger
2 scallions, rough chopped
1 clove garlic, peeled
1 handful cilantro leaves
2 tsp dijon
1/3 cup panko
1 egg
2 tsp coconut aminos
1 tsp salt
2/3 cup avocado oil
Directions:
Add ingredients to a food processor. Pulse on low until ingredients are broken down and combined. You are looking for a meatball like consistency.
Form like sized balls, depending on if you want appetizer, slider, or burger sized patties. Flatten.
Heat oil in a cast iron pan over medium high heat. Insert wooden spoon handle to test for heat. When bubbles arise, it’s ready.
Fry cakes until browned on both sides, about 3 minutes a side.
Remove from pan, and place on wire rack to drain.