This is one of my favourite recipes! Canned fish is often one of the only affordable ways families can afford seafood, especially if you live somewhere more rural like I do.
Salmon is an excellent source of protein and Omega 3’s. Omega 3’s are an essential fatty acid that many of us do not consume enough of so this recipe is a great way to give your omega 3 stores a boost. Salmon also contain various micro nutrients that contribute to a healthy body and mind.
As per usual, this is a very simple recipe. You will need:
2 cans of salmon (213g cans are what I used)
1 tbsp of all purpose gluten free flour
1/4 cup of finely chopped green onions
1 tsp of garlic pwder
1 tsp of onion powder
1 tsp of salt
Start by draining the liquid from the canned salmon and breaking up the salmon with a fork. Once you have it looking flaky add in the two eggs and mix well. A fork or spatula will work just fine for mixing. Once you have an even texture add in the flour and seasoning. You will notice the batter becomes thicker and slightly dryer, it should still feel wet to the touch. Finally add in your diced green onions.
Heat up some avocado oil, a light layer, in a skillet and once it is sizzling start rolling your salmon batter into small balls. I make mine about the size of a ping pong ball. Then flatten them into small puck shaped cakes, about 1/2″ thick and place them in the skillet.
You need to let them cook on one side for 2-3 minutes before flipping so that there is a good sear on the outside. This will ensure they hold their shape . Once both sides have been seared turn the temperature down to low and let cook on each side for an additional 3 minutes. This will ensure the centre is cooked through!
You can enjoy these cakes with your condiment of choice! I like drizzling them with sriracha for a kick of heat.
These are such an easy lunch to whip up on the fly! Enjoy!