19 Aug Low Carb Salmon Cakes with Summer Squash and Sun-Dried Tomatoes
One of my key clean eating tips is to never make one serving of anything! This low carb salmon cake recipe makes 3-4 servings, and we love to eat them for lunch, dinner, and even a quick grab and go breakfast…
How do I eat clean all week and teach my clients to do the same? The number one tip I can give is to never cook just one serving of anything! I value my time and the time of my clients, so if I’m going to be in the kitchen at all I want to maximize that effort. This means that whether I’m cooking chicken breast, roast veggies, making hummus or preparing smoothies its never just for one meal or one serving.
I also love to make dishes that do double duty, such as these paleo Low Carb Salmon Cakes! In all my online programs what we eat for lunch and dinner can be interchangeable, and I also encourage my clients to think outside of the box when it comes to breakfast! You can serve these salmon patties with salad for lunch, roasted veggies for dinner, or even on their own as a protein packed quick and easy breakfast.
Low Carb Salmon Cakes with Summer Squash and Sun-Dried Tomatoes
Yields approximately 12 cakes
(typical serving size 3 cakes)
• 2 medium sized summer squash
• 2-3 shallots
• 1 cup rehydrated sun-dried tomatoes
• 2 cans wild caught salmon
• 2 eggs, beaten
• 1/2 cup ground flaxseed
• 1/2 cup coconut flour
• 1/4 cup chopped fresh parsley
• 2 tablespoons mustard
• 1/2 teaspoon salt and 1/2 teaspoon black pepper
- Place the squash, shallots and sun-dried tomatoes in a food processor and blitz until finely chopped.
- Place this in a large bowl, add in all the other dry ingredients and combine well.
- Add in the beaten eggs and mustard and combine well.
- Shape into 12 evenly sized cakes (approx. 1/3 cup of mixture), cover and place these in the fridge to ‘set’ for a minimum of 30 minutes.
- Preheat oven to 400 degrees.
- Lightly grease a baking sheet with avocado oil and add the salmon cakes
- Bake in the oven for 20 minutes, or until golden brown and firm to the touch.
These paleo salmon patties will keep in the refrigerator for up to 3 days, or you can simply make the patties and freeze until you are ready to cook them (thaw for 30 minutes before cooking). They can be made with salmon fillets if you have leftovers, or you can even swap out the canned salmon for canned tuna. Serve with avocado slices, guacamole, salsa or mayonnaise, or all of the above!