Shrimp & Salmon Cakes
I was cleaning and organizing the freezer, which by the way I try to do at least every other week. It’s nice to keep things orderly and go through what you already have in order to be creative and not over buy. I found a small piece of salmon and a small bag of shrimp. Definitely not enough to feed my husband, son and I. So I got creative! I was so pleased with the outcome I plan on making a ton and freezing them uncooked. I cooked them in some delicious ghee and served them on some arugula tossed in olive oil and a bit of lemon juice. You can make small ones and serve them as appetizers or large ones like I made and serve as an entree/main dish. Regardless you will love these… I promise.
Shrimp & Salmon Cakes
These shrimp & salmon cakes are tender, flakey and down right mouthwatering. Made gluten free by using Simple Mills Almond Crackers as a binder.
Ingredients
- 8 ounces fresh salmon cut into chunks
- 8 ounces raw shrimp peeled and deveined
- 1/2 cup Simple Mills Almond Crackers finely ground
- 2 green onions finely chopped
- 1 egg
- 2 tablespoons Everything Bagel Seasoning
- 2 tablespoons dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons clarified butter
- 1 tablespoon olive or avocado oil
- 3 tablespoons mayonnaise
Instructions
- Preheat oven to 400 degrees
- Process the salmon in food processor until finely chopped. Place in bowl and set aside.
- Process the shrimp in food processor until finely chopped, place in bowl as well.
- Process the green onions in food processor until finely chopped, place in bowl.
- Add the egg, mayonnaise, Everything Bagel Seasoning, dried parsley, salt and pepper. Mix until just combined. Over mixing can result in tough cakes. Shape your cakes, you can get 5-6 nice sized cakes per batch.
- Heat a cast iron pan and add the clarified butter and oil.
- Cook for 3 minutes on each side before placing the cast iron pan in the oven for 6 minutes.
- Serve however you like, on a nice salad or alone.