Eggless (& Dairy free!) Salmon Cakes
Ingredients:
4 cans of pink salmon
1/2 red onion, minced
3-4 portobello mushrooms
1 T Earthbound (brand name), soy-free butter substitute
1/4 roasted red pepper, chopped small
2 t capers (whole or chopped up)
1/2 avocado, chopped small
1 1/2 T coarse grain mustard
juice from half of a lime
dash of hot sauce
1 t salt
1/4 pepper
1 t fish seasoning
1 t seafood seasoning
1/2 t marjoram
1/2 t oregano
2 c panko bread crumbs
1/4 c flour
2-3 T coconut milk
1/2 c olive oil
Instructions:
1. Saute red onion and mushrooms in butter substitute until slightly browned and aromatic.
2. Add to a mixing bowl along with salmon, red peppers, capers, avocado, mustard, lime juice, salt, pepper, hot sauce, seasonings and 1/2 cup of the bread crumbs. Give a stir, but don't break up the salmon flakes too much.
3. Add the coconut milk and stir again.
4. Mix the flour and rest of bread crumbs (1 1/2 cup) together on a plate.
5. Into a medium pan, add 1/4 cup of olive oil and heat up on medium-high heat. While that is heating up, shape one patty at a time coating with crumb mixture until brown on each side, watching them carefully.
6. Work in batches (about 2) until all the salmon cakes are nice and brown, about 2-3 min on each side.
7. Place on a paper towel to absorb excess oil. Keep warm in a 250 degree oven until ready to serve.
Makes 12 patties, about 4 servings. Serve warm with creamy dill sauce (recipe below).
Creamy Dill Sauce (not Dairy free!)
Ingredients:
1/2 c 2% yogurt (I used Fage)
1 T mayonnaise
1/4 c fresh dill
1 t garlic powder
salt & pepper to taste
Mix well and serve with salmon cakes.
Enjoy!!!
Very loosely adapted from: http://www.thecandidappetite.com/2014/02/21/salmon-cakes-with-creamy-dill-sauce/ & http://fastpaleo.com/recipe/salmon-cakes-egggrain-free/
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