15 minute Salmon Cakes with Fresh Tartar Sauce

August 20, 2011 by Leanne Vogel August 27, 2014

I love these cakes. They’re quick, easy, and only dirty one bowl + frying pan. They’ll wow dinner guests, or knock you off your lunch break feet.

Ingredients

• 12 ounces pink salmon, canned and drained or fully cooked fresh
• 1 cup dry gluten-free breadcrumbs
• 2 large organic eggs
• 1/2 red bell pepper
• 2 green onions
• 1/4 cup fresh parsley
• 2 tablespoon fresh dill
• 1.5 tablespoon lemon juice
• 2 tablespoon coconut oil

Instructions

1. In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.
2. Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
3. Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.

Notes

the cakes were a bit wet, but stayed together well once they were in the pan. To eliminate some of this ‘wetness’ you could try cutting the pepper separately, wrapping it up in a tea towel and ringing out some of the liquid. I bet this would do wonders!

Nutrition Information Per Serving