Sunday is always “prep” day and there are times when I feel totally uninspired. Today this wasn’t the case. Today I opened my computer to see Nom Nom Paleo dishing out Tuna Cakes. The girl is fantastic and after reading her blog I took great appreciation in her self-admission to “piles of laundry” that need her attention. I admire any woman who is so busy that housework gets relegated to the back of the line! Truthfully, I wish I didn’t have to clean toilets and mop floors, but the last time I checked my name wasn’t Princess Kate, so yes the mop and I have had several meetings this weekend.
Back to the salmon cakes, geez, so easily distracted…..
So while Nom Nom was my inspiration this morning, I did take it upon myself to create my own version of the beloved fish cake. It’s gluten free of course and super easy to make. I know it’s summer and it’s hot outside so I am apologizing now for asking you to heat up your oven. It is National Ice Cream day so after cooking up these cakes have a lil ice cream (see my previous blog on the ice cream bars!) and cool off!
I have discovered salmon in a can. Oh not just any ol’ salmon, it’s skinless boneless yumminess. Two weeks ago I made a management decision to change up my lunch routine at work. Stacy Toth of Paleo Parents suggested eating less chicken more fish. Skeptical and afraid I cruised the “fish in a can” aisle at the grocery store. There I stumbled upon Chicken of the Sea canned salmon, boneless and skinless. “I’m in”, immediately agreeing with my brain that this would probably be a good life decision.
I was not disappointed, in fact I enjoy salmon in a can a lot more than tuna in a can. WHO KNEW!! I’ve been eating salmon in a can for a week now, mixing it with celery, carrot, and cabbage, a little mayo. It is devine. I definitely give this a thumbs up, so I hope you give it a go.
In the meantime, let’s see how you feel about these fish cakes. I use a muffin tin to bake them in, but you could definitely make them into patties and fry them in some avocado oil. A little tzatziki sauce and you are set.
Sunday Salmon Cakes
Dice 3 stalks of celery (fine) Bake/Microwave 1 large sweet potato and cool
Dice 1 small white onion (fine) Grease a 12 cup muffin tin
2 cans Chicken of the Sea boneless/skinless salmon (5 oz each)
1 1/2 cups mashed sweet potato
2 tablespoons of Ghee
1/2 teaspoon salt
1/2 black pepper
1 cup of diced celery
1/3 cup of diced onion
Pinch of hot pepper flakes
**Optional– 1 teaspoon chopped cilantro
1/4 teaspoon cayenne pepper
1 seeded and diced fine jalepeno
1 finely sliced green onion
Heat your oven to 350 degrees
In a large bowl combine the cooled mashed potato and seasonings. Add celery and onion and mix thoroughly.
Add your eggs, ghee and produce.
This is the part where you really should consider using your hands. It just makes the mixing so much easier.
Lastly, add your salmon (or tuna if you like). Combine, but do it gently so that the integrity of the salmon somewhat remains.
Now, either you are going to make patties at this point, or you will do the following:
With an ice cream scoop or spoon, deliver the mixture into your prepared muffin cups. Fill only about 3/4 of the way. Take the back of your spoon and press the mixture down, creating a smooth top.
Pop tin into the oven for approximately 25 to 30 minutes- or until a toothpick comes out clean.
You can turn out the muffins by placing a cookie wire rack or something similar over the top of the muffin tin and flipping it over. The muffins should release easily on to the wire rack for cooling.
If you are frying up in a pan, heat your oil until lightly smoking (this is when you know for sure it is hot and your food won’t stick). Press out your patty between your palms and gently deliver the patty into the pan. Depending on thickness and your stovetop, you should be good with 3 minutes on each side. I recommend you play with the number. Just make sure it’s golden brown and with a lil crispy edge to it!
These cakes are a great lunch box item, dinner or snack! Again, a yogurt based sauce on top would terrific or sour cream. I’m thinking a fabulous creme fraiche would work too!
I hope you love this recipe and enjoy!!
Chow for now!