Suggested Serving Size: 1-2 salmon cakes ( or more depending on macro needs)
Recipe Makes: 5-6 servings (depending on size of cakes)
Prep Time: 20 minutes total time (5-10minutes prep, 10 minutes cook time)
Macros for 1 salmon cake: 148 calories/ 10.7g P/ 11.5 g F/ 2.1 g C
2 (6 oz each) cans of wild caught salmon (boneless & skinless is ideal)
2 whole organic eggs
1/4 cup organic hemp seeds (you can always increase this if you want you’ll just adjust macros)
1/4 cup crushed nut of choice (pistachios are my fave!)
1/4 cup chopped cilantro (or other fave herb)
1/3 cup diced red onion
2 pressed organic garlic cloves
1 TBSP dijon mustard (yellow works if you don’t have dijon)
1 TBSP plain, non-fat or 2% Greek Yogurt
Dash cayenne pepper (optional)
Sea salt & black pepper to taste
Coconut oil (approx. 1-2 TBSP for “frying” the cakes)
Mix all ingredients in a large bowl, except for coconut oil, and stir thoroughly until mixed.
Prep large skillet with 1 TBSP organic coconut oil on medium heat…Let it fully heat before cooking salmon cakes (you may have to replenish a little coconut oil between batches)
While the skillet & oil are heating, form salmon cake mixture into cakes and place in skillet (with lid…I’ve found trapping the moisture with the lid on helps them stay together & cook well) and cook until golden brown on each side.
It’s typically 3-5 minutes per side, but just watch them 🙂
P.S…I usually double the recipe so I have some for the next couple of days!
P.P.S…Serve with a great side of your favorite veggies
P.P.P.S…I am not a tartar sauce fan…But if you enjoy it 2 options…1) Buy an organic version and use portion control…track it! 2) Make your own and use greek yogurt instead of mayo and use portion control…track it!
Here’s a peek at the My Fitness Pal Recipe Macros for 1 cake: