15 minute Salmon Cakes with Fresh Tartar Sauce

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.

Eating Style: Candida Friendly, Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 4

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.

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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

  • Calories: 340
  • Calories from Fat: 154
  • Total Fat: 17.2
  • Saturated Fat: 8.6 g
  • Cholesterol: 93> mg
  • Sodium: 638 mg
  • Carbs: 22.5 g
  • Dietary Fiber: 1.8 g
  • Net Carbs: 20.7 g
  • Sugars: 3.2 g
  • Protein: 8.4 g