Makes about 8 patties

Ingredients for salmon cakes

  • 2 cans of wild salmon, drained well
  • 1/2 tsp salt
  • A few cranks of cracked pepper
  • 2 eggs, whisked
  • 2 tsp Worcestershire sauce
  • 1 TBS Dijon mustard
  • ½ C mayonnaise
  • ½ tsp turmeric powder (optional)
  • About 1 C broccoli, steamed and finely chopped
  • 3 green onions, sliced
  • 1 shallot, finely chopped
  • Small handful of flat leaf parsley, chopped
  • 1 tsp garlic powder
  • ¼ tsp hot sauce – optional
  • 1 C gluten-free breadcrumbs

Ingredients for garlic aioli

  • 1 C Mayonnaise
  • 1 TBS diced chives
  • 1 – 2 cloves of garlic, minced
  • 1 TBS lemon juice
  • 1/4 tsp salt – optional

Instructions

  • Place salmon, salt and pepper, eggs, Worcestershire sauce, Dijon mustard and mayonnaise into a bowl and mash well.
  • Add broccoli, green onions, shallot, parsley, garlic powder, hot sauce (if using) and breadcrumbs and stir to combine.
  • Shape into 8 patties.
  • Melt some butter or heat some avocado oil, coconut oil or ghee in a pan.
  • Fry patties for about 3 – 4 minutes each side until browned. You may want to lay them on some paper towel to absorb some of the oil
  • Enjoy patties with garlic aioli.
  • To make the garlic aioli simply combine all ingredients together in a bowl.

 Notes:

  • You can also bake these patties at 375 degrees F for 5 minutes, turn and then bake for another 5 minutes until slightly brown. 
  • All ingredients should be organic whenever possible.
  • I use Canadian/US TBS, which are equivalent to 3 Australian tsp.

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