I love convenience and I love pre-preparing my lunches for the week so I know I have everything on hand ready to be packed into a pyrex dish and shipped off to work or the gym or wherever life is taking me.
My salmon patties are so easy to whip up, super nutritious and far surpass any fish oil tablets ability to decrease inflammation. If you are sick of buying too many weird and wonderful vitamins; rest assured you can knock out the need for your omega 3 tablet with a serving of this at least three times a week.
Keep in mind these are not your typical fish cake, redolent with bread crumbs –
simply because I am a girl who lacks (loathes) detail
and prefers to cut corners where possible. Food is not labour intensive. It is fuel and it is fun to whip things up in a flash!
Furthermore, this dish gets my tick of approval as it is cheap, easy and super portable.
Need I say more?
400g Tin of Wild Caught Pink Salmon
1 Tbs Coconut Flour
2 egg whites or one whole egg
Chopped fresh dill
Zest of one organic lemon
Pepper and Celtic Salt to taste
1 tbs of chopped capers
- Drain your Salmon and mash up the flesh (bones and all please!) with a fork
- Add to a large mixing bowl, along with the remaining ingredients.
- Mold into palm sized portions
- The secret to ensuring the fish cakes stay in tact whilst cooking them is to leave them in the fridge for an hour. Needless to say, next step…pop them in the fridge.
- Take them out of the fridge and then heat 1 tbs of coconut oil in a saucepan. In portions, fry the cakes for 2 minutes on each side or until crispy.
- Cook remaining patties and let sit on a paper towel.
- Et voila! Enjoy straight up or eat them cold the next day on a bed of steamed veggies or fresh salad leaves.
Too easy? …well that’s the idea….