I’ve been wanting to share this recipe with you for months, but I have a lot going on behind the scenes! I’ve been simultaneously launching my ebook and working on a special system to help all of us succeed with our goal to put real food on the table without loosing our sanity. I am excited to tell you guys more about it soon!
All of that to say, sorry I haven’t gotten this to you sooner! I am sure you are like, “Okay, Sophie I have kids. Salmon cakes aren’t exactly going to be a home run at my table!” Annnnd I hear you, but I have to ask you to give it a try anyway. This meal is basically magical. It’s mostly pantry ingredients and comes together in a snap and oh my gosh my entire family loves it! The dinner table is silent except for shouts from my two year for “more more ACADO SAUCE!”
I love this meal because I know I can get it on the table no matter how crazy the day and everyone is going to love it including us grownups. That’s the kicker! It’s easy to make a meal for kids or adults but really hard to please both. These salmon cakes are just the right crispy texture and the crunchy carrots with the creamy avocado sauce make them basically addicting.
Don’t forget to read the notes to learn how to make Sushi Salmon Cakes. Oh, and I think this meal would also be perfect for an at home date night. It’s fast enough to whip up once the kids are down and elegant enough to have for a special night. Just grab a bottle of wine!
- 2 (6 oz) cans of Wild Alaskan salmon drained
- 2 large eggs
- 1 cup of bread crumbs (I used gluten-free)
- 1/2 cup of Mayo
- 2 Avocados
- 1/2 teaspoon of Avocado
- Salt and Pepper
- Avocado Oil for frying
- 1 (8 oz) bag of shredded carrots
- Preheat oven to 450.
- Combine bread crumbs, salmon, and eggs.
- Make patties and press a small indention in the middle of each so they fry evenly.
- Heat up avocado oil (about three swirls around the pan) on medium heat.
- Cook shredded carrots drizzled with avocado oil and sprinkled with salt and pepper for ten minutes. Watch closely as they can burn easily.
- Fry Salmon patties roughly 4 minutes on each side.
- With an immersion blender or a regular blender blend avocados, hot sauce, and mayo together.
- Serve the patties over the crispy carrots with the avocado sauce on top.
If you want a Chinese flare, sprinkle sesame seeds on top and place a little fresh ginger on the avocado and add two teaspoons of soy sauce or coconut amino to the patties. It tastes just like a sushi roll!