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| Servings |
3 inch cakes
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Ingredients
- 2 parsnips (medium), grated (about 8 ounces)
- 6 ounces salmon , cooked and flaked
- 1 stalk celery , chopped
- 2 tablespoons chives , minced
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 tablespoon honey , clove or alfalfa
- 1 egg , whole (plus 1 yolk)
- 1/2 lemon , juice (optional)
- salt and pepper to taste
- 2 tablespoons olive oil
Ingredients
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Instructions
- Preheat oven to 375 degrees F.
- Mix together all ingredients, except olive oil, in a large bowl. Form into patties about 3 inches in diameter and 1 inch thick.
- Over medium-high heat in an over proof skillet, warm two tablespoons of olive oil until the oil is shinny.
- Place cakes in the pan to fry until golden on both sides (about 3 minutes per side). Place the skillet in the over for 5-7 minutes more so the cakes cook through.
- Serve cakes warm with a tossed salad for dinner or with a poached egg to round out breakfast.
Recipe Notes
Recipe from http://raleigh.wholefoodsmarketcooking.com/recipes/13689_leftover_salmon_and_parsnip_fish_cakes, retrieved March 2013.