Salmon Cakes with Carrot-Ginger Sauce (GF), May 2019

Ingredients
Salmon Cakes
1.5 lb. salmon, chopped
2 T. NOBULL Carrot Ginger Scratch Starter Concentrate
1.5 tsp. lemon juice
1/4 onion, chopped
1 T. vegetable oil
2 garlic cloves, chopped
1/4 cup cooked and squeezed kale
2/3 cup almond meal
1 egg
Black pepper

Carrot Ginger Sauce
1/4 cup mayo
2 tsp. NOBULL Carrot Ginger Scratch Starter Concentrate
1.5 tsp. lemon juice
1/4 tsp. sesame oil
1 tsp. minced ginger
Black pepper

Procedure

For the Salmon Cakes, sauté onions until translucent in pan with vegetable oil. Add garlic and kale. Cook until garlic is soft. Set aside and let cool. Once cool, mix together all ingredients for the salmon cakes. Make into ¼ lb. patties. Heat up a frying pan with vegetable oil. Fry over medium heat until done.

For the Carrot Ginger Sauce, mix all ingredients together. Let sit for 30 minutes or until the salmon cakes are ready to serve.

Top with cakes with Carrot Ginger Sauce. Enjoy!

Yield: 8 patties

1 thought on “Salmon Cakes with Carrot-Ginger Sauce (GF), May 2019”

Leave a Reply

Your email address will not be published. Required fields are marked *