Salmon Yam Cakes

Living so close to the ocean, I never saw the point in buying canned salmon, we have large fillets available in every store. But then I saw the fanciest, most expensive canned salmon brand on sale- when there is a sale on something I have never tried I take it as a sign that the time is now. Even if I don’t really end up liking it, I saved money. Luckily, this purchase proved to be worth it. The only thing to be wary of when buying canned salmon (definitely wild if available) is to notice on the label if there are skin and bones. Mine did have these and it took up space in the can that could have been better used by more of the actual fish. Plus the bones are pretty tiny and hard to pick out and the skin is kind of slimy so go for full fish if there is a choice.

These can be made into little bite sized cakes and served on cucumbers with any kind of creamy sauce like the one I used, or tartar sauce or even some sour cream. Alternatively they can be made into regular sized cakes too, they will just need an extra minute or two of cooking on each side.

The salmon and hemp seeds are full of the highly beneficial omega-3 fatty acids and they have lots of protein, a macronutrient essential for rebuilding tissues (bones, muscles, etc.) and for maintaining a strong immune system. The almond flour and egg offers even more protein, healthy fats, and a range of vitamins and minerals. The vibrantly green parsley and green onion, as well as the garlic are mostly for taste but they all aid in cleansing and detoxification and have their own abundance of nutrients to contribute. The cumin adds a lightly smoky taste, it is something I nearly always pair with yams, it is full of antioxidants and has been used as a natural digestive aid for centuries.

Salmon Yam Cakes
 
Prep time
Cook time
Total time
 
Serves: 16 cakes
INGREDIENTS:
  • 1 can salmon
  • 2 small yams, chopped into cubes (around 2 cups)
  • ½ cup hemp hearts
  • ½ cup almond flour
  • 2 tablespoons cold-pressed olive oil (for frying, don't add this to the cakes themselves)
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons green onion, minced
  • 1 egg
  • 1 garlic clove, minced
  • ¼ teaspoon cumin
  • A dash of sea salt & black pepper
  • Honey mustard dressing
  • ½ cup plain yogurt (Greek or coconut/almond for paleo)
  • 4 teaspoons dijon mustard
  • 4 teaspoons raw honey
  • Optional base: ½ thick cucumber, sliced very thinly on a diagonal cut to get larger pieces
  • Optional topping: two thin pieces of green onion for each cake
DIRECTIONS:
  1. The smaller yams have thinner skin so it can be left on, especially if they are organic. If using one larger one then it's probably best to peel it before chopping. Set up a double steamer and once the water is boiling, put the yams in the top basket for 7-8 minutes, until they are completely cooked through, they are ready once they are soft enough to be easily pierced by a fork. Remove the yams from the heat, place in a large bowl and mash them up. Once they have cooled add in all the other ingredients (except the oil) and mash together, using your hands works best. Form 16 small patties, each with around 2 tablespoons of the mixture, or 8 larger ones, each with around ¼ cup of the mixture. Set up a medium sized skillet on the stove over medium heat with 1 tablespoon of the olive oil. Once it is warmed up add in half of the crab cakes and cook for 3 minutes on each side, until golden brown. Once cooked, place the cakes on a wire cooling rack, add the second tablespoon of oil to the pan and cook the second half.

 

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