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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!

Salmon Cakes
 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 tbsp Changing Habits Curry Powder
 1 cup almond meal
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper
 2 tbsp olive oil for cooking
 2 cups leafy greens
 1/2 cucumber, peeled into ribbons
 2 tbsp shaved fresh parmesan
Avocado Dressing
 1 avocado
 1/4 cup sour cream
 Juice of 1 lemon
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
To Serve
 1 lemon, cut into quarters
 2 tbsp flat leaf parsley
Salmon Cakes

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.

Avocado Dressing

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).

Nutrition Facts

Servings 0

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