BHA & BHT Free Herb & Cassava Salmon Cakes
Total time45 min
Prep time20 min
Cook time15 min
4.9(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the salmon cakes
- 1 lb cooked salmon, flaked (skin removed)
- Ā¼ cup cassava flour
- 1 tsp unflavored gelatin powder
- 2 tbsp water
- 3 scallions, thinly sliced (green tops only)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- 1 tsp apple cider vinegar
- Ā¾ tsp fine sea salt
- 2 tbsp coconut oil
For the dipping sauce
- ā cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, finely chopped
- Ā¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the gelatin egg: sprinkle the gelatin over 1 tbsp cold water in a small bowl and let it bloom for 2 minutes, then stir in 1 tbsp boiling water until fully dissolved and smooth. Set aside for 5 minutes until it thickens to a loose gel consistency.
- 2
Whisk together the coconut milk, lemon juice, lemon zest, parsley, and 1/4 tsp salt in a small bowl until combined. Refrigerate the sauce while you prepare the cakes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!