Salmon Cakes with a Green Salad and Avocado Dressing
Yields2 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins
Gluten-free salmon cakes with a simple green salad and creamy avocado dressing. A well-balanced and delicious meal!
2 fillets of skinned salmon, cooked
1 cup sweet potato (peeled, cooked and mashed)
1/2 Spanish onion, diced
Small handful coriander, chopped
2 cloves garlic, minced
2 eggs, whisked
1 tbsp tamari or coconut aminos
1 cup almond meal
2 tbsp olive oil for cooking
2 cups leafy greens
1/2 cucumber, peeled into ribbons
2 tbsp shaved fresh parmesan
1/4 cup sour cream
Juice of 1 lemon
1 lemon, cut into quarters
2 tbsp flat leaf parsley
Place the cooked salmon into a large bowl and mash with a fork.
Add the rest of the salmon cake ingredients and mix well.
Divide the mixture into 8 patties.
Heat oil in a pan over a medium heat. Add the salmon cakes and cook for approximately 8 minutes (4 minutes on each side).
In a small bowl add all of the salad ingredients and mix well.
Place all dressing ingredients into a food processor and blitz until smooth. Transfer into a small serving dish.
Split the salad, salmon cakes and dressing between two plates and serve with lemon wedges and flat leaf parsley (optional).
Your cart is empty.
Looks like you haven't made a choice yet.