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Thursday, May 29, 2014

Autoimmune Paleo Salmon Cakes

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After nearly two weeks without internet, I am excited to get back to sharing recipes with you guys! Coincidentally, I heard Chris Kresser's "digital detox" podcast just before we began our move, and was starting the feel like I desperately needed one. Even though 2 weeks without internet was hard at times, I'm actually grateful for it. My time with the internet really put my technology usage in check, and now I feel like I will use it more responsibly. Also, since I was in the middle of moving, I didn't have time to work on any recipes- so I'm excited to start creating again as well! I made this recipe shortly after I posted the last salmon patty recipe. My husband and daughter enjoy salmon patties so much, that I really felt like I was missing out. These are nothing short of delicious, and I'm so excited for you guys to try them out. 

This recipe is easy peezy, and you'll want to keep it around as a staple. I really like making it for breakfast, and eating the leftovers for lunch or dinner. You also might be wondering why the recipe only uses a small amount of plantain. Well, I've discovered that plantain works just like an egg in holding a recipe together. For a recipe this size, you only need a small amount of "egg" to keep these ingredients together. I can't wait to hear what you guys think. Honest opinions are greatly appreciated- that way I can make changes to improve the recipe. 

    Ingredients


1. Blend plantain with 1 tablespoon of oil.

2. Scoop out 1/4 cup of the plantain mixture, and add it to a large mixing bowl. 

3. Add sea salt, basil, any other desired spices, and drained salmon to the plantain. Mash salmon into plantain mixture with a fork until it is almost completely broken up. Mix well.

4. Chop or cup your spinach into smaller pieces so that they will combine more easily into the mixture. Add spinach and mix. 

5. Add tapioca flour to mixture, using a fork to completely incorporate it. You should have a thick cohesive dough. 

6. Heat a large skillet on medium heat, and add 1 tablespoon of oil to the pan. 

7. Scoop out large spoonfuls of the salmon mixture and begin forming patties in your hand. You can also put the mixture on a plate, press it into a round patty, and then use a spatula to transfer it to the skillet. My patties were about 4" in diameter, and about 1/4" thick. I wouldn't make these patties too thick though, because it's more difficult to get them to cook through.

8. Cook for 5-7 minutes on each side, or until desired crispy-ness. Makes about 7 cakes! 

Enjoy! 





14 comments:

  1. what could you use instead of tapioca flour not there yet?this is great thanks.

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    Replies
    1. Hi Mary,

      Are you able to tolerate arrowroot? Arrowroot and tapioca seem to be interchangeable. I'm sure that coconut flour would work fine too, but I'm not sure if you'd have to adjust the quantity.

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    2. I omitted the tapioca and it was still awesome! I did not sub anything at all. I did use plantain flour instead of the fresh plantain, 1/4 cup water mixed with 1/4 cup plantain flour.

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  2. is there any other egg free substitute for the plaintain? (I'm allergic :-/)
    thanks so much!!

    ReplyDelete
    Replies
    1. You're allergic to plantain? I've heard about recipes using chia or gelatin to make an egg replacement. I can't say for sure if it'd work though, since I haven't done any experimenting with those types of things. Please let me know how it goes if you try it though. :D

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  3. Thanks for sharing. I accidentally blended both the plaintain and the salmon, thus resulted in a cake-like batter. To not have anything go to waste, I baked the batter for an hour at 350F which resulted in a salmon loaf! Will be trying to properly make the recipe once I restock my plaintains!

    ReplyDelete
    Replies
    1. Made it again, and it turned out great! crisp on the outside but soft and moist in the inside. Can probably substitute salmon with crabs to make a paleo-friendly crab cake! I used green-yellowish plantain, which is still not so ripe inside, and I can barely taste the plantain.

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    2. Yay! Such happy news. I'm so glad to hear it turned out well and that you liked it! Let me know how it goes if you try it with crab; that sounds delightful. :D

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  4. I thought these were ok but my four year old loved them! He ate four of them for dinner tonight!

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  5. I just wanted to say how happy I am about how these turned out! What a frugal and easy, yet healthy and delicious meal! I also want to point out variations I've done in case it helps anyone out. I've used plantains of various ripeness from a bit green to yellow. For seasoning, I used a teaspoon each of onion and garlic powder, a few shakes of parsley and dill, and a teaspoon of sea salt. I've done it twice without the spinach since I didn't have any, and it was fine. I used arrowroot instead of tapioca today since that was what I had, and it was also fine. I've cooked my salmon burgers in lard or coconut oil, and they are both delcious! Last but not least, I topped mine with onions that had been sauteed in lard or bacon grease. Mmmmm!

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  6. I have loved making these salmon cakes recently. My friends (who aren't following AIP) love them as much as I do! I have found that using the whole plantain keeps the cakes together well when I add an extra cup of chopped spinach or kale. Thanks for the great idea!

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  7. Can I get details on the green cloth that the patties are sitting on? Is that to absorb oil/grease?

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  8. Just starting out on AIP and tried this for dinner. Subbed dried chives for the basil and added some garlic powder. Simply delicious! Will be making this again!

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  9. Going to try this tonight with one organic egg instead of the plantain mixture...have reintroduced eggs.

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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.