I love fish! I love fish cakes! If I have some salmon or firm white fish leftover, this is a simple way to recreate an easy, light dinner. Otherwise I open a can of wild Alaskan salmon, one of the only true sources of wild caught salmon left in the world 🙁
Good quality salmon is a premier food for women in transition, the menopausal years 40-60. It is a wonderful source of essential omega 3 fatty acids, EPA and DHA. It’s a super source of protein, potassium, selenium and Vitamin B complex. When you mash the bones in, then canned salmon is a good source of calcium.
In this recipe, I use the leftover almond, coconut meal from making nut milk. It’s a little dry in texture unless you add coconut oil to the ingredients. Or you can just substitute almond meal by grinding a handful of almonds.
- 210 gm of Wild Alaskan Salmon, drained (I drink the juice, salty and yummy)
- 2 tsp of green curry paste
- 1 tsp of chopped ginger
- 70 gm of leftover almond meal from making nut milk, or ⅓ cup of ground almonds
- 1 TBS of coconut oil or MCT oil
- 1 organic egg
- Small handful of chopped parsley
- 2 spring onions, finely chopped
Mix all ingredients with a fork until well combined. Form 6 medium sized fish cakes and fry in coconut oil or ghee until nicely browned. Serve with sauerkraut, avocado salad and homemade dressing.