Salmon vegetable cakes
Easy peasy to make and deliciously good-for
These salmon cakes are not only delicious but also nutritious!
Ashleigh Feltham (MNutrDiet)
If you are a fan of fish cakes, then make sure you save this recipe. Safcol provides quality fish, and salmon is a great source of omega-3 fat. This fat supports a healthy brain and heart as well as being an anti-inflammatory fat. Salmon is also a good source of iodine needed for healthy metabolic function. Iodine is also needed to make blood cells, nerve and muscle cells, temperature regulation and reproduction and growth.
All the included vegetables will help your gut work at its best because they are good sources of fibre. Zucchinis give your body vitamin C which is needed to make the protein collagen. Vitamin C also is needed whenever your body makes cortisol, needed for thyroid function. Vitamin C is needed daily as your body cannot make its own vitamin C.
Sweet potatoes are a good source of vitamin A which is needed to keep your eyes working well and supports a healthy immune system function. Onions contain the antioxidant quercetin which also helps your immune system work well.
Like salmon, eggs are a fantastic source of vitamin D. This vitamin is needed to allow calcium to be absorbed properly in your body. Eggs and salmon also contain all the essential amino acids your body needs to make protein in your body. Both eggs (which include the yolk) and salmon provide your body with iron. This mineral allows oxygen to be transported around your body and supports your immune function.
½ cup of coconut flour provides 6g of protein, 4g of fibre and is a good source of plant-based iron. These salmon cakes are not only delicious but also nutritious!
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
This mixture was waaay too wet to handle to successfully flour and trasfer to the frypan. Suggestions? I ended up pouring off some liquid and adding some f lour, and it was still very wet and sloppy to handle.
Hi Glenda, thanks for your note. I just triple checked it for you and again it worked out fine as it did when we originally developed it. Having said that, it is a loose recipe as you can see in the picture the veg are just loosely held together not firmly stuck together as in some of my other fritters and fish cakes. Also, you may have had very watery zucchini. (Sometimes they’re like that in summer) to make the mixture dryer you can grate the zucchini then very lightly salt them and let them stand in a sieve for a few minutes to draw out some of the moisture. Use your clean hands to squeeze out any excess water before making the cakes, you should be ok then.
Definitely squeeze the liquid out of the zucchini. I used a clean tea towel. Very successful.
Hi,
Can I use plain flour instead of coconut flour?
Swee eng
You could Swe-eng. Coconut flour is very similar in consistency to wheat flour and is a great as a low-carb, high-fibre, gluten-free alternative to wheat flour for baking and cooking.