Salmon Fish Cakes
These simple Fish Cakes are mild in flavor, and rich in nutrients and are a winner for dinner in our home.
Organic Ingredients: Yields 8-10 Fish Cakes
2 Salmon Fillets or 12 oz * Always source wild Salmon.
2 Large Sweet Potatoes, or 3 Large Japanese Sweet Potatoes (if using Japanese, no need to add 1 large Potato below).
1 Large Potato
1 bunch Flat Leaf Parsley, wash, de-stem and chop as small as you can
3 Pastured Eggs, for coating
4 Cups Breadcrumbs, seasoned with Salt to taste
Extra Virgin Olive oil, for Salmon seasoning
Extra Virgin Olive Oil or Avocado Oil
Ground Spices: 1 Tsp. Onion Powder, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Coriander Powder
Celtic Sea Salt & Black Pepper, to taste
Method
Season Salmon fillets with some Olive Oil and Salt and bake in a 375F oven for 20 minutes, or until cooked through. Allow to cool. Remove Skin and any Bones. Mash up with a fork. Mix in Parsley and Ground Spices. Add more Salt & Pepper to taste.
Peel, chop and boil Sweet Potatoes and Potatoes until tender. (Approx. 30 minutes). Drain, cool and mash with a wooden spoon or masher until smooth. No one wants a lumpy fish cake, put some muscle in your hustle!
Mix Salmon into Potatoes, mix well and add Salt & Black Pepper to taste.
Fashion mixture into evenly sized Cakes. Cover and refrigerate for 30 minutes or until ready to cook. You may skip refrigeration if your short on time.
Dip Cakes individually into beaten Egg and the coat with Breadcrumbs.
Oil a large non stick pan and raise heat to medium. Fry the Cakes in single file for about 4 minutes on each side or until nicely browned. Plate onto some Kitchen Paper to remove excess Oil. Line a baking sheet with parchment paper and place Fish Cakes on top. Bake in a 400F oven for 8 minutes on each side. Plate and serve with Organic Ketchup and Vegetables.
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