Salmon Cakes
2 cups canned or cooked salmon (cooked crab meat or canned tuna)
1 medium onion, finely minced
3 eggs, lightly beaten
2 tablespoons Dijon mustard
¼-½ teaspoon cayenne pepper
1 cup whole grain bread crumbs
1 bunch of fresh herbs (cilantro, parsley… whatever you have on hand), chopped
1 teaspoon grated lemon rind
Sea salt & pepper to taste
Combine eggs with onions, bread crumbs and the rest of the seasonings. Mix in salmon/crab/tuna and form into cakes. Sauté until golden in a few tablespoons of butter or coconut oil.
Serve with mayo mixed with fresh herbs or any favorite sauce.
Note: These cook best in a cast iron pan. The mixture is too wet to cook on the grill.
Adapted from the Crab Cake recipe in Sally Fallon’s Nourishing Traditions.
2 cups canned or cooked salmon (cooked crab meat or canned tuna)
1 medium onion, finely minced
3 eggs, lightly beaten
2 tablespoons Dijon mustard
¼-½ teaspoon cayenne pepper
1 cup whole grain bread crumbs
1 bunch of fresh herbs (cilantro, parsley… whatever you have on hand), chopped
1 teaspoon grated lemon rind
Sea salt & pepper to taste
Combine eggs with onions, bread crumbs and the rest of the seasonings. Mix in salmon/crab/tuna and form into cakes. Sauté until golden in a few tablespoons of butter or coconut oil.
Serve with mayo mixed with fresh herbs or any favorite sauce.
Note: These cook best in a cast iron pan. The mixture is too wet to cook on the grill.
Adapted from the Crab Cake recipe in Sally Fallon’s Nourishing Traditions.
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