Salmon Cakes

Jim's Pantry Recipes

It's Friday night. You're starving, but the fridge is nearly empty. How to eat healthy? With these ingredients in your pantry, you can have high-protein, tasty burgers in minutes, or cakes in under an hour. Leftovers freeze and reheat well.

Print Recipe

Course Meat, Fish & Seafood Dishes, Pantry Dishes

Servings 6 Cakes

Ingredients

12 ounces canned salmon next to canned tuna in the supermarket
1 large sweet potato microwaved for 6-8 minutes with skin on, or sub out for a can of drained garbanzo beans
1 small onion, diced
0.5 cup almond flour optional
2 eggs can be subbed for two tablespoons mayonnaise
3 tablespoons chia or flax seeds
0.25 cup diced red pepper, carrot, and/or celery
salsa or remoulade for serving

Instructions

Crack eggs into a large mixing bowl and beat. If using potato, leave skin on and microwave on high for 6-8 minutes. Let cool. otherwise, drain garbanzo beans. Place into bowl and mash. Drain and mix in salmon.Mix in onion, almond flour, and seeds (if using). Form into 1-inch thick patties. (An egg ring is useful for this.) If frying, pan fry in olive oil over medium heat, 4-5 minutes per side. Cover pan for the first side - ensuring the burgers cook through. If the burger is still "spongy" when it is flipped, cover for the second side as well. If baking, place in a 425F oven for 25 – 30 minutes.Serve topped with salsa or remoulade (a fancy word for mayonaise mixed with hot sauce). (Recipe #746)

Notes

If you have 15 minutes to spare and are using chia seeds -- cover seeds in a bowl with half inch of water. They will swell up to add mass and act as a binder. If not, chia seeds can be added to recipe dry.