Indian Style Salmon Cakes
These delicious and nutritious salmon cakes come together in a pinch and are rich in Indian flavors! These are inspired by flavors found in aloo tiki, a spiced potato patty topped with delicious chutneys commonly enjoyed in India. I’ve infused these flavors into a healthy salmon cake. You can use canned, wild caught salmon or tuna, and even sardines for this recipe. I love topping these savory cakes with my avocado chutney during whole30 for a meal that is filled with proteins and healthy fats. When I’m not on whole30, I enjoy it with a cooling yogurt sauce. Hope you enjoy this!
PREP TIME
—
COOK TIME
—
INGREDIENTS
36
Serves: 4
Ingredients
- 12 oz12 oz12 oz Wild Caught Salmon Filet, 2 cans
- .5 cup.5 cup.5 cup Almond Flour
- 111 Onion, medium, finely chopped
- 2 cloves2 cloves2 cloves Garlic, grated
- 222 Eggs, beaten
- 1/3 cup1/3 cup1/3 cup Cilantro, fresh and chopped
- 1/2 tsp1/2 tsp1/2 tsp Turmeric
- 1/2 tsp1/2 tsp1/2 tsp Ground Cumin, ground (powder)
- 1/2 tsp1/2 tsp1/2 tsp ground Coriander
- .25 tsp.25 tsp.25 tsp Chili Powder, red
- .25 tsp.25 tsp.25 tsp ground Ginger
- .25 tsp.25 tsp.25 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Salt, or more to taste
- 1 tsp1 tsp1 tsp Lemon Juice
- Ghee, or coconut oil to fry
- 1 clove1 clove1 clove Garlic, grated
- .5 tsp.5 tsp.5 tsp Ground Cumin, roasted
- .25 tsp.25 tsp.25 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Salt
- .5 Tbsp.5 Tbsp.5 Tbsp Lemon Juice
- 1 cup1 cup1 cup Cilantro, chopped
- 1/4 cup1/4 cup1/4 cup Mint Leaves, chopped (optional)
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1 clove1 clove1 clove Garlic
- 1/4 cup1/4 cup1/4 cup Coconut Cream, (or full fat yogurt if not doing whole30)
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 111 Jalapeño, chopped (remove seeds if you can't tolerate the heat)
- 111 Avocado
- 2 cups2 cups2 cups Plain Yogurt, whisked until smooth
- 1 clove1 clove1 clove Garlic, grated
- 1/2 tsp1/2 tsp1/2 tsp Ground Cumin, roasted
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Lemon Juice
If on Whole30, use Avocado Chutney
If not on Whole30, use Cumin Garlic Yogurt Sauce
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Salmon Cakes
- Combine all ingredients listed above in a large mixing bowl and mix until well combined.
- Form evenly sized cakes (about 2 inches in diameter) using your hands. Set aside.
- Place a frying pan on medium heat and add a couple tbsp of oil in the pan. Once oil is melted, place 3-4 cakes in pan at a time leaving enough room to flip them. Fry on each side until golden brown. Repeat this process until all cakes are fried.
- Serve immediately with avocado chutney or cumin garlic yogurt sauce, fresh chopped cilantro and fresh lemon wedges! Enjoy!
Avocado Chutney
- Put all ingredients into a blender.
- Blend until smooth and creamy. Adjust salt and spice as needed.
- Serve with any dish as a versatile dipping sauce or dressing!
Cumin Garlic Yogurt Sauce
- Combine all ingredients listed in a bowl and whisk well until smooth.
Notes
Store Avocado Chutney in the refrigerator for up to a week. Since it has coconut cream in it, it may solidify in the fridge. Before using, either leave it out for an hour to soften or heat it up in the microwave for 10 seconds before serving!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Gluten Free Grain Free Meat Pescetarian Seafood Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 245 |
| Fat: | 10 g |
| Carbohydrates: | 13 g |
| Protein: | 22 g |
| Cholesterol: | 43 g |
| Sodium: | 1195 mg |
| Fiber: | 3 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.