I love salmon cakes; they are delicious, nutritious and because you can make them from canned salmon and refrigerator staples they are a quick and easy meal. Ever since I started eating Paleo, I had to change my regular recipe which used bread crumbs as a binder to mashed potato as the binder. This change works very well for binding and has the added bonus of giving you an extra veggie! If you are super strict Paleo and don’t eat white potatoes, then use a sweet potato.
Salmon cakes can be the protein portion of a dinner or you can use cold, leftover salmon cakes in lunchboxes or on top of a salad. I have even used cold salmon cakes as the “bun” for open faced avocado and cucumber sandwiches! If you don’t like salmon, albacore tuna is also delicious in this recipe.
1 med potato, cooked then mashed (microwaved, boiled, baked)
2 large eggs, lightly beaten
3 Tbsp mayonnaise (homemade if you have it!)
3 green onions, finely diced
1/2 small red bell pepper, finely diced
2 Tbsp fresh parsley, finely diced
1 tsp Lemon Pepper or Old Bay Seasoning
Juice of 1/2 a lime or lemon
salt to taste
2 Tbsp coconut oil (or other oil for pan frying)
This recipe is infinitely variable so that you can use what you have in your refrigerator to create the flavor you are looking for. It is best to think of this as a salmon or tuna salad first and then add the final ingredients to turn it into a mixture that can hold together and create the "cake".
Start with your vegetables. If you don't have leftover baked or mashed potatoes to use in this recipe, then wash a potato, prick it a few times and toss it in the microwave. My microwave has a button that says Potato, if yours doesn't you will need to cook in 3 minute increments until the potato is cooked all the way through. Take it out, cut it in half and let it cool while you assemble the other ingredients.
Add the green onions, bell pepper, parsley, mayonnaise, seasoning and lime juice to a large bowl. Mix thoroughly then add the salmon and mix again. Taste the mixture, if it tastes like a really good salmon salad you are ready for the next step. If it needs adjustments in the seasoning, do it now.
Break the eggs into a small bowl and lightly beat them. Scoop the potato out of the skin into the same bowl and mash thoroughly with the eggs. Add the potato/egg mixture to the salmon mixture and stir thoroughly to combine.
Heat a large skillet or griddle on medium, add the oil. When the oil is hot, use an ice cream scoop to portion out salmon mixture on to the hot oil. Gently pat each scoop down with your spatula to make a cake shape. Cook on each side for 4 minutes or until nicely browned. Be very careful flipping as the mixture will be loose until the eggs fully cook and set the cake.
These are great hot or cold. If you eat dairy, mix some sour cream, dill and dry mustard for a tasty sauce to spoon over the salmon cakes. I like to top mine with Tabasco sauce!