Salmon cakes
45 min · 33 g protein · 296 cals / serving
Golden salmon cakes bound with mashed potato and egg instead of breadcrumbs, with dill, green onion, lemon zest and a little Dijon. Crisp outside, flaky and moist inside, and made from canned salmon, so they come together from the pantry on a weeknight.
Ingredients
- 1 large gold potato, peeled and cubed
- 3 cans (7.5 oz each) canned salmon, drained, large bones removed
- 2 large eggs
- 3 green onions, thinly sliced
- 3 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp almond flour, for coating
- 2 tsp avocado oil
To serve
- 1 lemon, cut in wedges
Steps
- Boil the potato in salted water until very soft, 12–15 minutes. Drain well, let it steam dry for a minute, then mash in a large bowl and let it cool a little.
- Add the salmon, eggs, green onion, dill, lemon zest, mustard, salt and pepper and mix gently with a fork, keeping some flakes of salmon.
- Shape into 8 patties about 3/4 inch thick and press both sides lightly into the almond flour. Chill 10 minutes if they feel soft.
- Heat the oil in a large nonstick frying pan over medium heat and fry the cakes 3–4 minutes per side, until deep golden and hot through, 160°F in the centre, since the egg binds them. Serve with lemon wedges.
Good to know
Fresh salmon instead of canned?
Yes: bake or poach 1 lb of salmon fillet until it flakes, then cool and flake it, leaving out the skin. Canned salmon is softer, leaner and more traditional for patties; with a farmed fillet the cakes score about 47 instead of 62.
Can I skip the potato?
Use 1/2 cup of almond flour in the mix instead. The cakes are firmer and nuttier, and richer, at about 57 instead of 62.
A sauce?
Stir chopped dill, lemon juice and a pinch of salt into mayonnaise for a quick paleo tartare sauce, or keep it simple with just the lemon.
Alternative
Per
- Calories
- 156
- Protein
- (45%)
- 17 g
- Fat
- (41%)
- 7 g
- Carbohydrates
- (14%)
- 6 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 356 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1185 kcal goes into the pot and 864 g of ingredients comes out as about 760 g of food: 156 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.