Salmon Cakes

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.