salmon cakes with smashed broccoli

I love these salmon cakes for dinner, breakfast, lunch...pretty much at all times. I get three meals out of them: I have them hot for dinner with broccoli, cold with avocado for breakfast, then crumbled up over a salad for lunch. Win, win, win.

I usually use canned salmon to make the cakes. I buy Fish4Ever brand wild Alaskan red salmon, which includes the skin and the bones (the bones are really soft so you don't notice them at all and they are a great source of calcium). But if you have leftover salmon steaks, they would work well too.

ingredients

for the salmon cakes:

• 1 small onion
• 2 cloves of garlic
• 3 x 213g tins of salmon (or equivalent weight of cooked salmon steaks)
• 3 eggs, lightly beaten
• Handful of fresh parsley, chopped
• 2 tsp coconut flour
• 1 tsp smoked paprika
• Salt
• Pepper
• Squeeze of lemon juice
• Coconut oil for frying

for the smashed broccoli:

• 1 head of broccoli
• Extra virgin olive oil
• Salt

preparation

1. Separate the broccoli head into florets, then roughly chop the green tops and finely slice the stalks. Boil or steam until just tender and set aside.

 

2. Heat about half a teaspoon of coconut oil in a fry-pan and finely chop the onion and garlic. Saut� the onion in the coconut oil until it starts to soften, then add the garlic and saut� for a further minute or so.

3. Tip the salmon into a large bowl and break it up with a spoon. Stir through the cooked onion and garlic, eggs, parsley, coconut flour and paprika. Season with a good pinch of salt, pepper and a squeeze of lemon juice. If the mixture is too runny at this stage, add a little more coconut flour.

4. Heat some more coconut oil in the frypan. Form the salmon mixture into patties and fry on both sides until browned. You will need to do this in a few batches (depending on the size of your fry-pan).

5. Dress the broccoli in a drizzle of extra virgin olive oil and a pinch of salt and serve on top of the salmon cakes.

Makes 10 salmon cakes.