Love this recipe, you can make the cakes smaller and use them in sliders.
Author: Elisabeth Michaels
- Salmon Cakes
- 20 ounce salmon, boneless and skinless
- 1 large egg, lightly beaten
- 1 cup almond flour separate in 2 (or breadcrumbs if you are not paleo)
- 3 tablespoons of mayonnaise
- 1 tablespoon chopped cilantro
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon fresh lemon juice, plus wedges for serving
- Freshly ground pepper
- ½ cup of mayonnaise
- 2 garlic cloves, minced
- Zest and juice of ½ lime (more if needed)
- 3 tablespoons of chopped cilantro
- 1 to 2 tablespoons of wasabi paste
- salt and pepper to taste
- water if necessary to thin it
- Preheat the oven to 400 degrees F.
- Cook the salmon, shred it
- Mix the salmon, egg, ½ cup of almond flour and 3 tablespoon of mayonnaise, cilantro, lemon zest and Old Bay in a bowl.
- Gently form into eight ¾-inch-thick patties and freeze until just firm, about 5 minutes.
- Meanwhile, make the Sauce: mix all the ingredients under sauce and adjust the taste with salt and pepper, reserve
- Put the remaining ½ cup of almond flour (or gf breadcrumbs) in a shallow bowl. Press the salmon cakes in the almond flour to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.
- Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
- Serve with the sauce.
One of my client who Mountain Bikes a lot told me about the Rice Cakes. So I decided to look into it, there’s a whole cookbook with great recipes! It’s great for long bike rides, much better then eating a bar. It’s moist, refreshing and filling. But what is even better is when you have a celiac kid that doesn’t like sandwiches! All our kids – even the non-celiac ones – got to be super creative making their own rice cakes. This is a basic one but feel free to change the ingredients like adding eggs and bacon.
PB & J Rice Cakes
Author: Elisabeth Michaels
- 1 Cup of Dry Sweet Rice
- 1.5 Cup of Water
- Almond Butter (or Peanut Butter)
- Raspberry Jam (see recipe below)
- 1 Cup of Fresh Raspberries
- 6 pitted dates
- Combine rice and water in a rice cooker.
- Once the rice is cooked let it cool down.
- You can use store bought but there's a lot of sugar in there, I prefer making my own.
- I combine the raspberries and the dates in a food processor. Once it has the consistency of a jam and there’s no more lumps of dates, transfer the content to a bowl.
- There are two ways to make this:
- The most efficient is to press the sticky rice into an 8 or 9 inch square pan to about 1½-inch thickness. Cover with a layer of almond butter then with the jam. Now the tricky part is to add another layer of rice on top. The best way is to sprinkle it on top and then gently press it. Cut and wrap individual cakes.
- The other way that's not as efficient but way more fun (especially for kids) is to make individual portion just like on the picture.