Cook With Jess
Salmon & Shrimp Cakes
If you love crab cakes, you will DEFINITELY love these shrimp and salmon cakes.
It comes directly from my anxiety episode of Eat Your Way to Wellness. Watch it
2 salmon filets (about 4-oz each, cooked)
1 cup cooked shrimp (about 10 large)
2 small shallots, diced [or 1/2 lg. onion]
1 cup kale or other green of choice
1/4 fresh parsley or 2 tsp dried
1/4 cup avocado mayo
1/4 cup ground flax
1 lemon, zest & juice
2 cloves garlic, minced
2 tsp dijon mustard
1 tsp sea salt
For cooking – 1 tbsp of avocado oil
In a food processor, add onion and garlic and pulse until finely minced.
Then, add food processor, add mayo, parsley, kale, flax, salt, lemon juice, lemon zest.
Process until incorporated. 10- 15 seconds.
Add salmon and shrimp and pulse until mixture comes together. Don’t pulse too long. The mixture should still have chunks of fish.
To cook, add avocado oil to skillet / pan and heat to medium heat.
Form patties (this recipes makes 5-6) and lightly sear on each side, about 4-5 minutes per side.
Flip and cook for 3-4 minutes on the opposite side.
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