I’ve always loved crab cakes, even as a child. I realized there are never any gluten-free or egg-free versions of crab cakes or salmon cakes at restaurants, so it was time to experiment! I like to use the Wild Planet Boneless & Skinless Sockeye Salmon for this recipe.
Crispy Wild-Caught Salmon Cakes
Course:
Servings
2
Ingredients
- 12 oz 354.89 ml salmon canned, completely drained
- 2 red onion minced into approximately 1/2 cup
- 1/2 cup 120.00 ml spinach finely chopped
- 1/2 avocado mashed
- 5 basil leaves finely chopped
- 1 cloves garlic minced
- 1/2 tsp 2.46 ml sea salt
- 1/4 tsp 1.23 ml ground black pepper
- 1 Tbsp 14.79 ml coconut milk unsweetened
- 2 tsp 9.86 ml apple cider vinegar
- 2 Tbsp 29.57 ml flax seeds
- 6 Tbsp 88.72 ml water hot
- 1 scoop Spectrum 5 Collagen™
- 1/4 cup 60.00 ml coconut flour or brown rice flour
- 2 Tbsp 29.57 ml coconut oil plus more for frying salmon cakes
Instructions
- Using a clean towel squeeze salmon to remove excess water. Flake salmon with a fork to restore texture.
- In a large bowl, mix salmon, red onion, spinach, avocado, basil, garlic, salt, pepper, coconut milk, and apple cider vinegar with your hands.
- In a blender, combine flax seeds and hot water. Start blender on low and slowly add in Spectrum 5 Collagen™. Increase speed and mix well for 30 seconds.
- Add to salmon mixture and mix with a wooden spoon. Add flour as needed to thicken up texture. Shape mixture into 6 to 7 patties. Let sit in the refrigerator covered for 30 minutes to an hour.
- To cook, heat large pan over medium-high heat with 1-2 tablespoons coconut oil. Add salmon cakes and cook for about 5 minutes on each side until crispy.
