Salmon Fish Cakes With Canned Salmon
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Cooked & Loved · by Irena Macri★ 5.0 (1)

Salmon Fish Cakes With Canned Salmon

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 68%
CARBS 36G25% OF CAL
5G FIBER23G OTHER7G TOTAL SUGAR
FAT 32G51% OF CAL
9G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-fried cakes made with canned salmon, sweet potato, and peas, served with spiced aioli and fresh vegetable sides. An affordable, nutritious meal using pantry staples.

mainfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large sweet potato (peeled and cut into large cubes (about 250 g / 0.5-0.7lb.))
  • 1 cup frozen peas
  • 1 lb canned salmon (nin water and drained, large bones removed, about 450 grams)
  • ½ cup red onion (or white onion, about ⅓ of onion finely diced, green onions can also be used)
  • Zest of ½ lemon
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 egg
  • ½ cup gluten-free flour (there will be notes for a grain-free version + a little extra for dusting)
  • 2-3 tablespoons ghee (coconut oil or olive oil for cooking)
  • 1.5 cups radish (about 1 bunch of radishes, finely diced)
  • 1 large celery stick (finely diced into small cubes)
  • 2 spring onions (scallions, finely chopped)
  • 2 tablespoons orange juice (freshly squeezed)
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • ¼ cup mayonnaise
  • 1 tablespoon plain yoghurt (optional, but I like to add to lighten up the sauce)
  • 1 small garlic clove (minced or grated finely)
  • 1 teaspoon Sriracha sauce or hot chili sauce
PREP
25M
SODIUM
668MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.