Salmon Cakes| Balanced Bites


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  1. I had a question about using cast iron skillets. I cant anything I make to turn out good. I used to use non stick but converted to a cast iron and everything I cook basically gets messed up when I cook it on the cast iron. Especially my eggs, I basically end up eating on half of what I put on the skillet because the other half burns and sticks to the skillet. I use coconut oil or ghee to cook with…..any other suggestions???

    1. Be sure your pan is seasoned and hot. I’ve made over easy eggs no problem and frittatas all the time in cast iron. Scrambled eggs are always messy no matter the pan in my opinion. 🙂 Use salt and water to clean your pan, no soap and re-season with some oil and bake in oven again every once in awhile until you have an amazingly coated, well seasoned, and basically non-stick pan!

  2. @Smita- make sure the pan is hot and well greased before you go to use it. Also, do not wash it with soap as this will destroy the coating. If it's hot and well-greased, food should come clean easily. That said, cooking eggs shouldn't be on anything over medium heat.

  3. I made them with leftover salmon fillets from yesterday and they were delicious. Used about 1 tsp of almond flour which worked fine(didn't have coconut flour in the house), but I'm not sure I actually needed it. I'm definitely keeping this recipe for future use. It's a winner!

  4. I made these the other night and they were really good! I didn't have coconut flour so I used some shredded coconut and that seemed to work fine. They held together perfectly, thanks for the tip about not trying to turn them too soon.

  5. I make a similar recipe all the time. I have experimented with different amounts of coconut flour – I like how holds them together but too much makes them much too dense. This is a good recipe to those busy nights – I used wild caught canned salmon as I always have it on hand. In a few minutes you have a delicious dinner!

    1. These are actually much better from fresh salmon – and here’s a little trick – take some of the salmon and blend it in a food processor/blender to make a paste – than coarsely pulse the majority of the salmon – the paste part will like glue when you cook these up – a few shrimps or scallops are also excellent binders

      And if you can get a hold of duck eggs – they are way better at holding things together than chicken eggs

      I like to do these with a little Thai flavoring – add a little fresh ginger and cilantro…really yummy and they are great leftovers too…

  6. I made these tonight, but I used Ener-G egg replacer and about 1 tbsp. Gluten/Wheat Free Panko bread crumbs instead of Almond flour. They turned out AMAZING! Totally hit the spot, and so easy to make. I hardly had any myself, as my kids snatched them up. Thanks for posting this!

  7. Thank you for this recipe; they are really good! Tip: I find them much easier to turn over if you make them smaller than patties are typically made. About 2″ in diameter works really well. A small, spring-loaded cookie dough scoop makes this really easy–you just drop each one into the pan and then lightly flatten with the back of the scoop. Much easier than shaping them by hand, and easy to get uniform sizes.

  8. These are wonderful and so easy to make. I refrigerated mine for an hour before frying . Also added some parsley for flavour.

  9. Terrific! these will be a new family staple. My son is allergic to egg so I used 3tbsp H20 + 1 tsp flax but they came out tasting a bit too much like flax -think I will try arrowroot next time (although he happily ate them).

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  11. I just made these. I had lemon-garlic infused baked salmon leftovers. These patties turned out very tasty. I added bread crumbs( had no coconut flour), graded fresh ginger and a half of a bunch of fresh italian parsley to the main recipe. serve it with sour cream and dill sauce. Thanks for the recipe. easy and delicious.

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  15. I made these tonight using coconut flour and 3 eggs with a can of salmon (14.75 oz), onion, celery, Italian parsley garlic, citric acid, salt and pepper, no mustard. I made them small, about 2 inches and cooked them in coconut oil. It made 16 patties, and they were delicious. I was looking for a good paleo salmon patty recipe when I found yours and saved it. Mine held together pretty well using the coconut flour. Thank you!

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