Southwest Salmon Cakes
These Blue Harbor Salmon patties are literally a showstopper – they are some of my BEST WORK EVER! They are perfect for real prep and a different take on your regular protein! Did I mention it's canned salmon?
Ingredients
- 4 cans Blue Harbor Salmon
- 1/3 cup organic canned black beans
- 1/3 cup organic canned corn
- 1 cup bread crumbs (I didn't have any, so I used ground almond crackers)
- 1 egg beaten
- 1/3 cup mayo
- 4 scallions sliced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- Drain the liquid from the salmon, corn, and black beans.
- Then, add EVERYTHING (but the oil) to a bowl. Using a fork or spatula, combine everything well, but be careful not to break up those beautiful large chunks of Blue Harbor Salmon
- Then using a large ice cream scoop, make 6-8 cakes (depending on how big you want).
- Form them into balls and make them quite tight to stay together.
- Preheat oven to 375 degrees. Add two tablespoons of olive oil to a pan over medium-high heat. After the oil has heated up, add 3-4 salmon cakes to the pan and press down with the back of a spatula. Brown them for 2-3 minutes per side.
- Transfer the crispy, brown cakes to a baking sheet with a cooling rack on it – this keeps them from getting soggy when you pop them into the oven.
- Once all the cakes have been browned on each side, too into the preheated oven for 15-20 minutes.
- While they are in the oven, let's make the chipotle aioli. In a small food processor, combine the veganaise, lemon juice, chipotle peppers, salt, and pepper! Blitz for about a minute, and you're done!
- Plate them with some green garnish (I had pea shoots) and some aioli, and dig in!!!!!! Protein-packed, warm, and a little kick – these are amazing!
