Salmon Cakes

    by MJ Healthy Living

 

Ingredients:

• 1  14 oz Can Salmon

• ½ Cup Dry TVP (Textured Vegetable Protein)

• ½ Cup Filtered Water

• 1  Cup Diced Celery

• 1  Cup Diced Onion

• 1  Cup Diced Red Bell Pepper

• 1  Cup Soy flour

• 1  Teaspoon Garlic Powder (2 minced garlic cloves)

• 1  Teaspoon Dry Mustard Powder

• ½ Teaspoon Sea Salt

• ½ Teaspoon Pepper

• 2  Eggs

• Juice from One Lemon

• 2    Tablespoons Butter

• ½ Cup Sunflower Oil (this is approximate – enough oil to cover the edges of the salmon cake)

 

Directions:

In a small bowl add TVP and filtered water, make sure all pieces of the TVP are submerged; set aside.

 

Finely dice celery, onion, and red bell pepper, put in a large bowl.  Drain the liquid from the can of salmon, add the salmon into the large bowl with the vegetables by gently breaking it apart.  Add soy flour (read the package and make sure there are no grains added, that the soy flour is made from soy beans), garlic powder (or 2 minced garlic cloves), dry mustard powder, sea salt, pepper, eggs and the juice from one lemon.  (I put my lemon in the microwave for 20-30 seconds, it makes it easier to juice.)

 

Add the TVP, including all the liquid as well.

 

Mix everything together – slowly – try keeping your salmon in big chunks (you want to be able to see chunks of salmon when you break the cakes apart).  I mix mine with my hands – like I would a meat loaf. 

 

Place a large skillet on medium heat; on my stove I set it to 6.  Place the butter in the pan and about a half cup of oil, and let it warm while I am forming the salmon cakes.  The amount of oil depends on the size of the pan and the size of the cakes.  I put in enough oil to cover the edges of the salmon cakes.  Let your butter melt and the oil warm and mix together while you are forming the cakes. 

 

Form your mixture into cakes – it is best to have them thin, and small, about three inches across and a half inch thick.  Soy flour cooks so quickly that if you make them too thick and too large the middle will not cook, or your soy flour will burn. 

 

When you think the oil is hot enough, drop a tiny bit of mixture in the oil, if it bubbles and sizzles, your pan is ready.  Soy flour burns very quickly, so do not let your oil get too hot, and do not leave your salmon cakes unattended.

 

I cook the first side down longer than the flip side, approximately two and a half to three minutes, for the first side down. Watch for a golden brown crisp looking edge on the cake before trying to turn it over.  Be gentle as you turn these, so they do not break apart.

 

It is very important to gage and control the temperature while cooking the additional cakes, making sure that the oil does not get too hot.

 

 I made 13 salmon cakes from this recipe, each about three inches across and a half inch thick.