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7-Ingredient Curry Spiced Salmon Cakes

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Ingredients

Scale
  • 1 6 oz can wild salmon (with bones) – I use Wild Planet
  • 1 large egg*
  • 2 garlic cloves, finely minced or grated
  • 1/4 cup finely chopped onion
  • 1 tablespoon hot sauce (use your favorite, I used True Made Foods Veracha)
  • 2 teaspoons curry powder
  • Salt and pepper, to taste
  • 1/4 cup quinoa flakes or quick oats

Instructions

  1. Preheat oven to 350°F.
  2. Drain canned salmon and transfer contents into a medium-sized bowl. Flake with a fork and pick over to remove any large bones.
  3. Add egg, garlic, onion, hot sauce, curry powder, salt and pepper and quinoa flakes and mix to combine.
  4. Form 4 patties from the mixture and place on a parchment paper-lined baking sheet and bake for 15 minutes. Remove from oven and carefully flip salmon cakes, return to the oven to make for another 10 minutes. Salmon cakes should be golden brown and crisp on the exterior when done cooking.

Notes

*For an egg-free version, sub a chia egg made with 1 1/2 tablespoons chia seeds and 4 1/2 tablespoons warm water and let sit for 5-10 minutes before adding to the patties.

Find it online: https://chelseyamernutrition.com/7-ingredient-curry-spiced-salmon-cakes/