Indian Style Salmon Cakes (Edit recipe)

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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!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 4

Ingredients

12 oz Wild Caught Salmon Filet, 2 cans
.5 cup Almond Flour
1 Onion, medium, finely chopped
2 cloves Garlic, grated
2 Eggs, beaten
1/3 cup Cilantro, fresh and chopped
1/2 tsp Turmeric
1/2 tsp Ground Cumin, ground (powder)
1/2 tsp ground Coriander
.25 tsp Chili Powder, red
.25 tsp ground Ginger
.25 tsp Black Pepper
.5 tsp Salt, or more to taste
1 tsp Lemon Juice
Ghee, or coconut oil to fry
1 clove Garlic, grated
.5 tsp Ground Cumin, roasted
.25 tsp Black Pepper
.5 tsp Salt
.5 Tbsp Lemon Juice

If on Whole30, use Avocado Chutney

1 cup Cilantro, chopped
1/4 cup Mint Leaves, chopped (optional)
2 Tbsp Lemon Juice
1 clove Garlic
1/4 cup Coconut Cream, (or full fat yogurt if not doing whole30)
1/2 tsp Salt
1 Jalapeño, chopped (remove seeds if you can't tolerate the heat)
1 Avocado

If not on Whole30, use Cumin Garlic Yogurt Sauce

2 cups Plain Yogurt, whisked until smooth
1 clove Garlic, grated
1/2 tsp Ground Cumin, roasted
1/4 tsp Black Pepper
1/2 tsp Salt
1/2 Tbsp Lemon Juice

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Process

Cook Mode

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!

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About This Recipe

Show nutritional information

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.