Pescatarian Herb & Cassava Salmon Cakes

Total time45 min

Prep time20 min

Cook time15 min

4.9

(5)

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Ingredients

4 servings

For the salmon cakes

1 lb cooked salmon, flaked (skin removed)
¼ 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
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp apple cider vinegar
¾ tsp fine sea salt
2 tbsp coconut oil

For the dipping sauce

⅓ cup full-fat coconut milk
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, finely chopped
¼ 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.

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