If you love crab cakes, you will DEFINITELY love these shrimp and salmon cakes. This is a great way to use leftover salmon and shrimp for a simple weeknight meal!
Ingredients:
2 cooked salmon filets (about 4 oz each)
1 cup cooked shrimp (about 10 large)
1 small shallot, diced (or 1/2 small yellow onion)
1 cup all-purpose, whole wheat flour, more as needed (use gluten blend if desired)
2 eggs
1/2 red bell pepper, finely diced
2 tbsp fresh parsley (or 1 tsp dried)
1 lemon, zest & juice
2 cloves garlic, finely minced
2 tsp dijon mustard
1/2 tsp sea salt
For cooking – 1 tbsp avocado oil
Instructions:
In a food processor, finely chop the shallot and pepper.
Heat a saute pan to medium-low heat. Add the avocado oil.
Carefully pour veggies into pan and saute for 4-5 minutes.
While the veggies cook, add garlic to the food processor. Pulse until finely minced.
Turn off the heat and allow veggies to cool for about 5 minutes at room temperature.
Add eggs, salt, lemon juice and lemon zest to the food processor. Pulse for 10-15 seconds, until incorporated.
Add the cooled veggies to the food processor. Pulse for an additional 10-15 seconds.
Add salmon and shrimp and pulse until the mixture comes together. Don’t pulse too long; the mixture should still have chunks of fish.
Pour mixture into a mixing bowl.
Add flour.
Using your hands, incorporate the flour into the batter.
If the batter is too wet or is falling apart, add more flour as needed.
Once the batter is ready, form the patties. Make sure they are tightly formed so they don’t fall apart while cooking.
Depending on the size of the patties, the recipe makes 6-7 patties.
Use the same saute pan you used for the vegetables. Turn the heat to medium-low. Add avocado oil.
Put 2-3 patties in the pan at a time.
Cook until the center is heated to 165F – or until the egg cooks entirely and the outside is seared and browned.
Serve on a bun or in a lettuce cup. Top with Tzatziki and lemon juice.
