Salmon is a great source of essential omega-3 fatty acids—a key nutrient to keeping your brain sharp and your heart healthy! Another plus: these salmon cakes are gluten-free and dairy-free. Add a side of vegetables, and you’ve got yourself a perfectly healthy meal!
6 oz salmon, cooked
1/4 cup avocado, mashed
2 Tbsp onion, diced
2 Tbsp celery, diced
1 Tbsp parsley, chopped
1 garlic clove, minced
1/4 tsp dill, dried
1 tsp Mrs. Dash seasoning (or other seasoning of choice)
1 ½ Tbsp soy flour (or other gluten-free flour of choice)
2-3 Tbsp SoL Unsweetened Sunflower Beverage
2 Tbsp sunflower oil
Yields 6 medium-sized salmon cakes
1.) Put chopped onion, celery, parsley and garlic in medium-sized bowl with avocado, salmon, soy flour, and seasoning. Thoroughly combine the ingredients.
2.) Add SoL Unsweetened Sunflower Beverage and blend into the mixture. Add more SoL if needed until the mixture holds together. Add salt and pepper, if desired.
3.) Form the mixture into patties and place on a plate. Cover the plate and let sit in refrigerator for about an hour.
4.) After cakes have been in the refrigerator for an hour, heat sunflower oil in a skillet over medium heat. Add cakes to the skillet once the oil is hot, fitting as many at one time as size will allow.
5.) Fry cakes 4-5 minutes per side. Flip the cakes just once during cooking, making sure the first side is a nice golden-brown color.
6.) Transfer cooked salmon cakes to serving dishes, and enjoy!