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Easy Veggie Packed Paleo Salmon Cakes

by Lindsay Cotter February 03, 2016

Easy Veggie Packed Paleo Salmon Cakes

Serves: 8

Ingredients:

    • 5-6 oz chopped or finely diced salmon (raw or canned works. See notes for specifics)
    • ½ cup butternut squash (pureed or mashed)
    • 2 eggs
    • 3 tbsp coconut flour
    • 1 rosemary sprig
    • ¼ tsp regular or smoked paprika
    • ¼ tsp sea salt
    • ¼ tsp black pepper
    • ½ tsp garlic (minced)
    • ¼ tsp curry powder (optional)
    • 1 tsp honey (optional)
    • 1 tbsp oil or butter/ghee for cooking

Preparation Instructions:

  1. First clean and slice up your raw salmon if you are using fresh versus canned. Remove any extra skin.
  2. Place in bowl and then add in the your eggs and coconut flour. Mix well. finally add in your herbs, squash, and seasonings. Mix well into a batter.
  3. If batter is too runny, add 1 tbsp more coconut flour.
  4. Form into 8 balls and then lay them on parchment paper.
  5. Press them into patties/cakes so they are around 3 to 4 inches wide and 1 inch thick.
  6. Now turn on your skillet to medium high. Add your butter or oil.
  7. Once heated, add in 4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
  8. Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 4 patties/cakes.
  9. Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.

Notes:

This recipe is freezer friendly

Recipe Credits: http://www.cottercrunch.com/easy-paleo-salmon-cakes/



Lindsay Cotter
Lindsay Cotter

Author


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