Salmon Cakes
We have been making this recipe for decades and for many many years before Gluten Free Rice bread crumbs were available. Mashed potatoes were one of our only options. Canned salmon and fresh baked both taste really good. It’s very hearty so tartar sauce and salad makes the meal. Makes 5 average sized salmon cakes.
Ingredients
- 1 ¼ cup mashed potatoes (225 grams after boiled in salted water) 40 CHO
- 2 TBSP (4 grams) finely chopped chives 0 CHO
- 1/3 cup (9 grams) finely chopped cilantro/parsley 0 CHO
- 1 TBSP Dijon mustard 0 CHO
- ¼ tsp. salt 0 CHO
- ½ tsp. lemon juice 0 CHO
- ¼ tsp. pepper 0 CHO
- ¼ tsp. hot pepper sauce Tabasco 0 CHO
- 1 beaten egg 0 CHO
2 cans drained, and flaked Oceans Wild Sockeye Salmon, bones and skin removed (213 grams, each can) 240 grams total after salmon sorted
OR: 350 grams fresh salmon baked and cooled, after skinned 240 grams
- 2 TBSP vegetable oil
- Lemon wedges for garnish
TOTAL CHO 40 CHO
- TOTAL WEIGHT 533 GRAMS
- 40 CHO DIVIDED BY 533 GRAMS = .075 CHO/GRAM
- EACH SALMON CAKE 533 GRAMS DIVIDED BY 5 = 106.6 GRAM EACH
- (.075 CHO/GRAM x 106.6 GRAM PER CAKE) = 7.99 8 CHO EACH
Instructions
- Peel and boil potatoes in salted water until tender. Drain and mash. (Using a potato ricer makes a big difference in the texture.) If making ahead, cover and refrigerate potatoes.
- Canned Salmon: Sort through skin/bones and discard.
- Fresh Salmon: place skin side down on cooking sheet rubbed with olive oil. Bake at 400 for 15 – 20 minutes. Remove skin and let cool completely. Break into chunks.
- In a medium dish add mashed potatoes, chives, cilantro/parsley, mustard, salt, pepper, Tabasco and blended egg. Gently mix and then fold in salmon. Form into 5 cakes – 107 gr each.
- Heat 2 TBSP oil in a large nonstick skillet, using a brush to distribute oil evenly over the pan. Add salmon cakes and cook about 4 minutes per side or until heated and golden brown. Serve with lemon wedges and tartar sauce, along with a simple green salad.
