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Grain-Free Salmon Cakes (with Curry Mayo)

Andrea Hill
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Ingredients
  

  • 2 6-7 oz. cans wild salmon, drained and mashed (with bones for extra calcium!)
  • 2 eggs beaten
  • 1 celery stalk chopped finely
  • 3 tablespoons minced red or white onion
  • 1 tablespoon chopped chives or 1 green onion
  • 2 garlic cloves minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoons coconut flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried sage or rosemary
  • 1/8 teaspoon paprika
  • Salt and pepper
  • 1/4 cup butter or oil coconut, avocado for pan-frying

Curry Mayo

  • 1/4 cup avocado oil-based mayonnaise like Primal Kitchen (you can also use plain yogurt if preferred)
  • Curry powder 1 teaspoon or more - to your taste!
  • Lemon juice start with 1 teaspoon - again, add more to your taste

Instructions
 

  • Drain salmon from cans; remove any skin and mash the bones (or remove the bones).
  • Add all seasonings, excluding the eggs (this way you can taste the salmon and adjust salt and pepper to your taste).
  • Once you are satisfied with the flavors, add the eggs and set aside.
  • Heat oil or butter in a skillet and add the salmon cakes. You can make them as big or small as you like. I usually use a small ice-cream scoop so that the cakes are the same size and cook at the same rate.
  • Salmon cakes will need 2-3 minutes per side, until golden brown. Set aside on paper towels while you make the curry mayo.

Notes

Adapted from Practical Paleo (Diane Sanfilippo)