AVOCADO SALMON CAKES

This is one of those recipes that came together by accident. I was just thinking about lunch, looking through the ingredients I had in my fridge/pantry, when I decided to try to make a salmon cake recipe for just one person. But you know what happens when you mix together one can of salmon with one egg? A liquid-y mess that will in no way turn into a salmon cake.

But what if I add in some mashed avocado? Now we’re talking.

Voila! salmon cakes!

This recipe really couldn’t get any easier. And they’re way too good not to share the recipe with you!

At least my salmon, avocado and dill obsessed self thinks that they’re way too good.

Oh you too? Let’s be friends.

Once you mash up all the ingredients in a bowl, you fry them on the stove for a few minutes and finish them off in the oven, Easy Peasy. And, if you’re like me, you’ll have a new favorite lunch that takes only 20 minutes to make!

Oh and guess what! Hint: it actually has nothing to do with this recipe or any food at all. Ifinally officially started college! After taking over a year off for my health, this is sort of a big deal to me. I feel like I actually have a somewhat “normal” schedule now. I also realize that I kind of missed going to class and having school work to do. It makes me feel all productive and stuff.

Not that I don’t keep myself busy working on recipes and projects for the blog. 

 

SAVE PRINT

AVOCADO SALMON CAKES

Author: Hold the Grain

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 4 salmon cakes

 

INGREDIENTS

• 1 (6 Ounce) can wild caught salmon
• ½ Large Hass avocado
• 1 Egg
• 1 Teaspoon lemon juice
• ¼-1/2 Teaspoon dried dill (I use ½ teaspoon)
• Salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Combine all of the ingredients in a bowl. Mash the avocado and whisk the egg with a fork. Mash the mixture until it is all combined. You don't want to overwork the mixture or make it completely smooth, but you want it well combined and thickened.
3. Heat a non-stick pan over medium-low heat and melt ½ Tablespoon coconut oil. Form the mixture into 4 patties and place on the pan. Cook for 2-3 minutes per side, turning with a spatula. You want the patties to brown before you turn them. Transfer the patties to a parchment lined baking sheet and bake for 8-10 minutes.
4. You'll know they're done when they have risen slightly in the middle, and they bounce back at you when pressed with a finger.
5. Serve with fresh greens!

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.