Anti-Inflammatory Salmon Cakes

Name: Anti-Inflammatory Salmon Cakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb cooked salmon (or 15oz canned salmon); 1/2 cup Shasha Co Spelt breadcrumbs (you can use Panko as substitute); 1 egg; 1 tbsp ketchup; 1 tbsp Dijon mustard; 1/2 lime, juiced; 1/2 tsp onion powder; 1 heaping tbsp mayo; fresh or dried parsley (to taste); fresh or dried dill (to taste); salt + pepper (to taste); 2-3 tbsp extra virgin olive oil

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You will fall in love with these simple Salmon Fish Cakes! Perfect for a main, or a high protein snack. Cooked and ready to serve in under 20 minutes, it doesn't get much easier than this!

Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Main Course, Snack

Servings people

Equipment

1 Oven only if using cooked leftover salmon. Not needed if using canned salmon
1 Large non-stick frying pan
1 Mixing bowl
1 Potato masher
1 Ice cream scoop

Ingredients

1 lb cooked salmon or 15oz canned salmon
1/2 cup Shasha Co Spelt breadcrumbs you can use Panko as substitute
1 egg
1 tbsp ketchup
1 tbsp Dijon mustard
1/2 lime, juiced
1/2 tsp onion powder
1 heaping tbsp mayo
fresh or dried parsley to taste
fresh or dried dill to taste
salt + pepper to taste
2-3 tbsp extra virgin olive oil

Instructions

Preheat oven to 220C/430F standard
Add all ingredients into a bowl and mix well
Use an ice cream scoop to form form round even patties and set aside
Heat 1 Tbsp oil in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and repeat cooking remaining salmon cakes