Healthier living, one day at a time!

No Fuss Salmon Patties (or Meatballs) with Avocado Mayonnaise


Prep Notes

Salmon is a great source of the essential fatty acid Omega-3 that is critical in keeping the cells of your heart, brain, and eyes functioning healthfully! Canned wild caught salmon contains even more of this healthy fat and doesn’t contain the antibiotics and other additives given to farm raised salmon. This is a great recipe served over salad for lunch or for dinner with veggies and or a quinoa pilaf.  Note: This recipe uses a “flax egg” to substitute for a hens egg. If you tolerate eggs, feel free to sub a real egg back in for the “flax egg.”. To make a flax egg combine1 T of ground flaxseed with 3 T of water. Let sit for 10-15 minutes until it thickens to the consistency of egg whites.

Yields

6 patties or 3 1/2 dozen meatballs

Ingredients


1 can (14.75) wild caught pink or red salmon

1 cup canned pureed sweet potato, butternut squash or pumpkin

1 tbsp ground flaxseed plus 3 tbsp water, combined in small ramekin, let sit 5 minutes

½ cup almond flour (or coconut flour)

2 T minced fresh parsley or 2 t dried

2 scallions, thinly sliced

2 T minced fresh dill or 2t dried

3 dashes of Tabasco

½ t paprika

1 t salt

¼ t black pepper

1-2 tbsp olive oil or melted coconut oil for greasing baking sheet

Avocado Mayo



Directions

  1. Preheat oven to 425 ° F. 
  2.  Cover a large baking sheet with parchment paper (I use a silicon sheet)
  3. Drain the liquid from salmon, crumble into large mixing bowl. You may want to remove any bones that might be present because of the texture; however, they are edible and an excellent source of calcium and magnesium!
  4. Add all remaining ingredients, except coconut oil, and mix with a wooden spoon until well combined. Note: if you want more whole fish pieces in your patties, mix the ingredients separately, and add salmon at the end. Mix until just incorporated but still has lumps.
  5. Pop into fridge for 5-10 minutes.
  6. Brush parchment with oil of choice.
  7. Use a 1/3 cup to scoop out salmon mixture, roll into a ball and flatten with your hands on the parchment liner.
  8. Cakes should be about 2 ½ inches wide and 3/4 inch thick.
  9. Bake 20 min, turn, bake 10 min more until golden brown and crisp on the outside.
  10. Serve with squeeze of lemon juice and sauce of choosing (I don’t even use a sauce because I usually put it on top of a salad that has dressing!)
  11. Enjoy!

Credit

Source: adapted from Whole 9