I always like fish cakes to change things up from regular beef or turkey burgers. They are super easy to make, and to make it even easier I use canned salmon. There are a few good options for canned salmon. I like Wild Planet, but this time I used Natural Sea which I found in Stop And Shop. With most canned salmon, you will find some bones. I picked out the obvious ones, but I am not one to mind the extra calcium. I always look for wild caught, sustainably caught salmon, and I’ve found both of these brands to be tasty and affordable.
For these burgers, I also wanted to make them egg free, since at the time Mike was playing around with cutting out eggs. To substitute eggs, I used chia gel, which can be created by mixing chia seeds and a little water. I think the ratio is like 1:2 but you have to play with it. Honestly, I think eggs work better, and next time I probably will use them. But if you can’t handle eggs, use chia gel.
- 2 cans Wild Caught Salmon (I use Natural Sea or Wild Planet)
- 1/2 cup minced celery and onion mix
- 4 spoons chia gel (Or 2 Eggs)
- 1 tbsp mustard
- 1 tsp paprika
- 1 tsp thyme
- 1 tbsp dill
- 3 tbsp coconut flour
Combine all the ingredients together and form into patties.
Add some coconut oil to a non-stick pan or griddle, and saute until brown on both sides. When using chia gel, they may be a little more fragile than when using eggs, so flip carefully.
I rushed a few, and they fell apart a little. Whoops, I never claim to be perfect when it comes to flipping things. Even if you lose a few to fragility, they still taste awesome. They probably would go great over salad.