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Salmon Cakes

Salmon is one of the most nutritious foods you can feed your family.  This recipe can be prepared quickly from canned salmon and items you usually have in your paleo fridge.  I recommend you have at least two cans in your pantry at all times.  My kids love these as well and they heat up well the next day.  Break some up over your salad for lunch or pack them in the kids’ lunch box.SALMON CAKES

INGREDIENTS

2 cans salmon, deboned

1 omega 3 egg

2 diced green onions

1 tsp dried dill

1/2 tsp ground ginger or freshly grated ginger

a few shakes of red pepper flakes

1 tsp fresh ground black pepper

1/4 tsp sea salt

1/2 tsp curry powder (may omit if you don’t like curry)

1/4 cup grape seed oil

3 Tbs fresh squeezed lemon juice

shredded green and/or purple cabbage

Drain the water from the canned salmon and dump into a large mixing bowl.  Remove the large bones and any other things you don’t think you want to leave in there.  Add the eggs, green onions, and spices and mix well.  In a large skillet heat the grape seed oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes.  Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge.

Original source:  Everyday Paleo (with my edits)

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