decker_bear Posted March 10, 2015 Share Posted March 10, 2015 Hey all! Wondering if anyone has made the salmon cakes from It Starts With Food...? I made them the other night using fresh/frozen salmon chunks (wild caught) instead of canned. Aside from that I followed the recipe to a "T." They turned out with an "off" texture, almost dry but not quite and sort of mealy. I can't imagine substituting fresh fish for canned would have that much of a dramatic impact on the overall recipe (toward the negative!), but I suppose it's possible. Has anyone had success with this recipe they'd care to share? Thanks! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted March 10, 2015 Administrators Share Posted March 10, 2015 I've never made them with canned but I have made them with fresh....well....previously frozen and they are a house favourite! I usually make them with a baked yam rather than canned. I wonder if your almond flour was too coarse? Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted March 10, 2015 Moderators Share Posted March 10, 2015 Experiment with cooking time. I find I need to pull mine out before the recommended cooking time is up. Also, tinker with how much almond flour you use. It's a fine line between the point at which they will stick together and the point at which they become too dry. Link to comment Share on other sites More sharing options...
GFChris Posted March 10, 2015 Share Posted March 10, 2015 I make them with canned salmon, and also recently tried canned crab (I liked the salmon better, my husband liked the crab better). I don't know how much of a difference it makes, but I use almond meal (from Trader Joe's) instead of almond flour. Always comes out tasty! Link to comment Share on other sites More sharing options...
SpinSpin Posted March 10, 2015 Share Posted March 10, 2015 What about adding a T or 2 of mayo to help moisten them up? While I haven't made these particular salmon cakes, I have had to add a bit of moisture to other fish cakes I have made and the mayo does help. Link to comment Share on other sites More sharing options...
decker_bear Posted March 12, 2015 Author Share Posted March 12, 2015 Great suggestions, thanks! I just realized one thing: I used boiled yam instead of baked, I suppose that could have impacted it - so I did NOT make them to a T. It sounds like the amount of almond meal/flour/whatever-it-is could be the culprit, and I like the idea of adding mayo. This definitely gives me a good place to go. I have one more packet of salmon in my freezer so I'm thinking I will try it again, and hopefully the salmon will be on special at the FM this weekend again! You guys are the best, thank you! Link to comment Share on other sites More sharing options...
rave21 Posted March 23, 2015 Share Posted March 23, 2015 We also found the salmon cakes from It Starts With Food to be dry. We prefer the ones from Nom Nom Paleo. We use canned salmon Link to comment Share on other sites More sharing options...
Moderators LadyM Posted March 25, 2015 Moderators Share Posted March 25, 2015 I prefer the ones in Well Fed 2. Link to comment Share on other sites More sharing options...
Hannlib Posted March 25, 2015 Share Posted March 25, 2015 I prefer the ones in Well Fed 2. Me too. Link to comment Share on other sites More sharing options...
MsRebecca Posted March 27, 2016 Share Posted March 27, 2016 I made these the other night using the the recipe out of my Whole30 book...I was out of sweet potatoes (which is a rarity in our house because I buy so many) so I used canned pumpkin, they turned out yummy! Will definitely be making these again! Link to comment Share on other sites More sharing options...
DivaCarla Posted March 28, 2016 Share Posted March 28, 2016 I made salmon cakes the other night. Served two with a snack left over. 6.5 oz can salmon 1/2 c almond meal 1 whole egg 1 teaspoon Old Bay seasoning Salt and pepper to taste Blend all ingredients thoroughly in a bowl and chill to help flavors and ingredient meld. Form into patties. They will be moist and loose. Dredge in almond meal on both sides and brown in hot oil of choice. I used coconut oil. Serve with homemade tartar sauce using homemade mayo. Tasty, with succulent texture. Link to comment Share on other sites More sharing options...
laura_juggles Posted March 29, 2016 Share Posted March 29, 2016 I made the Salmon Cakes from Well Fed 2 again last night. Used leftover roasted sweet potatoes thrown in my mini chopper so they were "mashed". They came out a touch on the dry side so I threw some ghee in there and whizzed it again so the potatoes were smoother. Mixed together all the ingredients *except* the almond meal and they were moist but holding together just fine. Baked them off and they were delicious. Held together beautifully, were moist, and made a very nice "english muffin" for some poached eggs and hollandaise (and veggies!) I had for dinner last night. Link to comment Share on other sites More sharing options...
KMac1971 Posted May 1, 2016 Share Posted May 1, 2016 I'm making these tonight but with Crab instead of Salmon. I'm using the recipe from Whole30. I haven't been this excited to try a recipe in a long time! Link to comment Share on other sites More sharing options...
Bethbethany Posted May 9, 2016 Share Posted May 9, 2016 I've been wanting to make them... Could I use coconut flour instead? Link to comment Share on other sites More sharing options...
ultrafighter Posted May 13, 2016 Share Posted May 13, 2016 I've been wanting to make them... Could I use coconut flour instead? I did that last night out of necessity, and I was praying the whole time that that was still compliant. They had a tiny bit of coconut essence in their flavor, but everything seemed to be in order. Mine were a bit dry, too, so I'll tinker with the amount of flour next time. My toddler *loved* them. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.