
Indian Style Salmon Cakes
By Shivangi Rao
Ingredients
- 2 cans 6 oz. wild caught salmon 12 oz total
- 1/2 cup almond flour
- 1 medium onion finely chopped
- 2 garlic cloves grated
- 2 eggs beaten
- 1/3 cup fresh chopped cilantro
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp coriander powder
- 1/4 tsp red chili powder
- 1/4 tsp ground ginger powder
- 1/4 tsp black pepper
- 1/2 tsp salt or more to taste
- 1 tsp lemon juice
- Ghee or coconut oil to pan fry
- Avocado chutney or cumin garlic yogurt sauce to serve with the patties! Use avocado chutney if Whole30; omit yogurt sauce.
Ingredients for Cumin Garlic Yogurt Sauce
- 2 cups Straus European style full fat yogurt or beaten full fat yogurt
- 1 clove garlic grated
- 1/2 tsp roasted cumin
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tbsp lemon juice
Instructions
Instructions for patties
- Combine all ingredients in a mixing bowl and mix until well combined.
- Place a frying pan on medium heat and add a couple tbsp of oil in the pan.
- Use clean hands to form evenly sized patties (about 2 inches in diameter). Fry on each side until golden brown.
- Serve immediately with creamy cilantro chutney or cumin garlic yogurt sauce, fresh chopped cilantro and fresh lemon wedges! Enjoy!
Instructions for Cumin Garlic Yogurt Sauce
- Combine all ingredients listed in a bowl and mix well until smooth.