This recipe will help you get over your fear of canned salmon, I swear. It is super quick to throw together, and you can freeze extra patties for future use. Serve alongside some sauteed kale and roasted potatoes, or even throw the cakes in some tacos!
- 2 – 6oz cans @thrivemkt Wild Salmon, drained (you could also purchase 2 – 6oz fresh filets from Whole Foods, pan sear for 4.5 min/side and shred in a bowl)
- 1 TBSP @primalkitchenfoods mayo
- 3 TBSP Tahini (I use Trader Joe’s, duh)
- 1 egg
- 2 TBSP Coconut Aminos (or soy sauce)
- 1/3 cup Almond flour
- 1 TBSP Garlic powder
- 1/2 TSP fresh cracked black pepper
- 1/4 TSP Red pepper flakes
- 1/4 TSP Ground ginger
- 1/8 TSP turmeric
- Splash of Apple Cider Vinegar
- Sesame oil, optional for cooking
Mix all dry ingredients/seasonings together in a bowl. Set aside.
Combine the salmon, egg, tahini, mayo, coconut aminos and ACV just until it comes together. BE SURE TO NOT OVER MIX. Add the dry ingredients to the salmon mixture and mix until combined.
I used a 2-inch cookie scoop and got 8 balls that I formed into patties (each one about 2oz, 1/2 inch thickness). Place each patty in a pan over medium heat and cook 2.5/3 minutes each side in 1-2 TBSP olive oil and a splash of sesame oil. Be sure to not over-crowd the pan. I would suggest doing only 4 at a time max to ensure alllll the sides get as crispy as possible.
Serve alongside sautéed kale and roasted Japanese Sweet potatoes (my new obsession), and drizzle with a sriracha mayo mixture and Mike’s hot honey (tip —> do the mayo first then fill the lines with the honey. The mayo will basically hold the honey in place 👌🏼). ENJOY!!! For all my Whole30 friends, just omit the honey, use compliant mayo (Primal kitchen), and use Coconut Aminos instead of soy sauce.
If you do not have mayo on hand, you can substitute mustard.