Salmon Corn Cakes

When I was growing up my mother would not buy boxed, frozen, processed food, so I learned to love the creations and concoctions that came out of the kitchen. They were usually healthy, warm, hearty, filling. I rarely threw tantrums for pizza or McDonalds (of course now I’ll throw a tantrum pizza… since I’m not supposed to have it; dairy/gluten!) So I grew up with a love of well cooked broccoli, fish sticks and shrimp were some of my favorites, and rice. One thing I remember her making on occasion was salmon patties (or substitute with tuna). It’s basically like a crab cake, but with salmon.

I never had the urge to splurge on canned salmon at the grocery store in college (when you’re little you do not realize that they can fish… ick!), but it has since become a great addition to my pantry and teeny tiny budget that does not usually allow for delicious Alaskan Salmon Fillets from Whole Foods for $19.99 per lb! So how can we get some grain (to keep us feeling full during an incredibly hungry time of month – our body is busy ovulation after all!) in our meals, but in a healthy way?

Corn, that’s how! It’s perfect for summer or fall, when corn is in its peak season. You can likely make these salmon “burgers” by making them larger, adding ketchup and a bun, but for my gluten and health purposes, this is a CAKE (no bun).

Ingredients:

1 T Coconut Oil
1 can of salmon (12 oz)
¼ medium onion
¼ C sweet corn
2 T Egg whites (1 whole egg would be too much for this small of a serving. If doubling amount, use 1 egg!)
1/8 C gluten free flour
3-4 drops of lemon juice, or ¼ lemon squeezed
Garlic powder, salt, pepper to taste
(if you feel like tweaking, a little paprika, chili powder, or basil/oregano are great additions)


Directions:

In a small pan, use ½ T of coconut oil to grease the pan and sauté the onions – diced. While cooking, drain the can of salmon, put in a bowl with corn, flour, lemon juice, egg whites and mix. Add in your seasonings with the softened onions and keep mixing with hands or spoon until the texture is a little like paste.

Keeping the pan on medium, put the remaining coconut oil in the pan. Your mixture should make 4 medium – large patties. Quarter out the mixture, then roll into a ball with your hands. Flatten slightly like a hamburger patty and place in pan. If you have a lid, that will help it cook more evenly throughout. Cook for about 3-5 minutes on each side. Check half way through to make sure they aren’t burning on either side!

Nutritional Info:

Makes four cakes
Serving size = 2 cakes (if you’re hungry, eat all four!)
Calories per serving: 220
Carbs: 16.5
Fat: 8g
Protein: 22.5
Sugar: 1.5 g
Fiber: 2 g

I like to put this over a bed of baby spinach or a side of asparagus and Brussels sprouts. Really, eat it however you’d like! Brussels sprouts are nice and filling and a great source of fiber during this time of the month when you are hungry for what seems like no reason, and then feel bloated. Drink a lot of water with all of the fiber! It will help flush out the bloating!