Salmon Cakes

It's Friday night. You're starving, but the fridge is nearly empty. How to eat healthy? With these ingredients in your pantry, you can have high-protein, tasty burgers in minutes, or cakes in under an hour. Leftovers freeze and reheat well.

Source: Jim's Pantry Recipes

Ingredients

12 ounces
canned salmon (next to canned tuna in the supermarket)
1
large sweet potato (microwaved for 6-8 minutes with skin on, or sub out for a can of drained garbanzo beans)
1
small onion, diced
1⁄2 cup
almond flour (optional)
2
eggs (can be subbed for two tablespoons mayonnaise)
3 tablespoons
chia or flax seeds (omit for Whole30)
1⁄4 cup
diced red pepper, carrot, and/or celery
 
salsa or remoulade (for serving)
Yields:
Cakes

Additional Notes

If you have 15 minutes to spare and are using chia seeds -- cover seeds in a bowl with half inch of water. They will swell up to add mass and act as a binder. If not, chia seeds can be added to recipe dry.

Instructions

Crack eggs into a large mixing bowl and beat. If using potato, leave skin on and microwave on high for 6-8 minutes. Let cool. otherwise, drain garbanzo beans. Place into bowl and mash. Drain and mix in salmon.Mix in onion, almond flour, and seeds (if using). Form into 1-inch thick patties. (An egg ring is useful for this.) 

If frying, pan fry in olive oil over medium heat, 4-5 minutes per side. Cover pan for the first side - ensuring the burgers cook through. If the burger is still "spongy" when it is flipped, cover for the second side as well. 

If baking, place in a 425F oven for 25 – 30 minutes.

Serve topped with salsa or remoulade (a fancy word for mayonaise mixed with hot sauce).

Dietary Preferences: