Kale and Salmon Cakes
There are so many fun and good things to do this time of the year, but sometimes that leaves little time to make meals, much less meals from scratch. Last December I focused on meals that were quick to prepare - check them out in theDecember archives. I will not do that every week this month, but I will start off the month with a fairly quick and easy recipe. It can use leftovers, too!
almon patties (or cakes) are something that I loved when my mother made them, and I’ve made sure to find a recipe that I like. My mom and I always used canned salmon, though, and I never thought about making it with fresh until I saw Wild Alaska’s salmon “burger” meat. It’s just their salmon in small bits, ready to be formed into patties and cooked like a burger. I figured, at first, that I’d use it to make a fairly plain salmon burger. When I started to make supper one night, however, I remembered both all the kale that we had in the fridge and a recipe for kale and salmon patties that I enjoy.
Not only did we have lots of kale, we had lots of leftover cooked kale, sautéed with onions and garlic. I decided to use that instead of fresh kale, and cut out several steps in this recipe. You can potentially cut down on hands-on time by baking these in a hot oven (I’ve seen ranges of 375° all the way up to 500°) for 10-20 minutes, depending on the size of your patties and temperature of your oven. I haven’t baked mine but plan to try it next time.
This recipe calls for cassava flour to hold them together. The same amount of regular whole wheat or white flour works fine; cassava flour is considered a one-to-one substitute for wheat flours. The cakes didn’t seem to need the flour, though, and I plan to try them without it next time. The egg binds everything together well and the patties do not seem overly wet without the flour.
Two more options come from a recipe I have printed but that has fallen off the internet. First, you can substitute dill and lemon zest for the seasonings in this recipe: 1 tablespoon fresh dill and 1 teaspoon zest. Second, a good summertime vegetable substitute would be zucchini for the kale. It seems like zucchini would make a wet patty, but that recipe does not call for any flour.
To keep this meal quick and seasonal, serve with a green salad and roasted or baked potatoes.
Kale and Salmon Cakes
rom Made It Love it Paleo
- 2 tsp + 1 Tbsp oil of choice (we use avocado oil)
- 1-2 gloves garlic, minced
- 1/2 an onion, minced
- 1 cup kale, large ribs and stems removed, chopped
- 12 oz Salmon (we use 2 - 6oz cans)
- 1 tbsp Otto's Cassava Flour (you can also use Almond Flour or Coconut Flour)
- 1 egg
- 1 Tbsp Dijon Mustard
- 1 tsp Old Bay Seasoning
- 1 Heat frying pan with 2 tsp oil of choice over medium heat.
- 2 Add kale, garlic and onions and saute for 5 minutes until onions are softened and kale is wilted.
- 3 In a bowl, combine salmon, egg, Dijon mustard, old bay and flour.
- 4 Add kale mixture to bowl with salmon and mix thoroughly.
- 5 Add 1 tbsp of oil to your frying pan and heat over medium high heat.
- 6 With your hands, form 8 patties with salmon/kale mixture.
- 7 Add 3-4 patties to your frying pan and fry on each side for 3-4 minutes until nicely browned.
- 8 Repeat with remaining patties.
- 9 Enjoy!