Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paleo Salmon Burgers With Beets & Pink Slaw Salad

Paleo Salmon Cakes With Pretty Pink Slaw

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 4

Ingredients

Scale

For the salmon cakes

  • 500 g / 1 lb salmon fillets or steaks (boneless and skinless, I defrosted from frozen)
  • 1 medium tinned or vacuum sealed, cooked beet, grated
  • 2 cloves of garlic, crushed or grated
  • 1 spring onion/scallion, diced
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander seed powder
  • 1 teaspoon paprika powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chilli flakes (optional)
  • 1/4 cup tapioca or cassava flour (almond meal is also fine)
  • 2 tablespoons coconut flour
  • Coconut oil for cooking

Kohlrabi & beetroot slaw

  • 1 large kohlrabi, peeled, cut into two halves and sliced into matchsticks
  • 1 large carrot, cut into matchsticks
  • 1 pointy red pepper, cut into two halves and sliced into thin strips
  • 2 vacuum sealed or tinned beats, sliced into thin strips
  • 1 long spring onion/scallion, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Juice of 1/2 lemon
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt and pepper (or to taste)
  • Micro herbs or other herbs for garnish
  • To serve: sliced avocado, pickled red onions and mayonnaise

Instructions

  1. Use a food processor to grind the salmon into mince. Transfer to a mixing bowl and add the rest of the cake ingredients. Mix through really well.
  2. Shape into medium patties and set aside on a plate.
  3. For baking, preheat the oven to 200 C/400 F. Place the patties on top of a sheet of baking paper greased lightly with coconut or olive oil. Bake in the oven for 15 minutes. Then, remove the tray and brush the tops of the burgers with a little oil. Pop under a hot grill/broil for 3-4 minutes to brown up.
  4. Alternatively, pan-fry for 3-4minutes on each side over medium-high heat. I used a little coconut oil for cooking but olive oil is also fine. Pan-frying method results in more pink salmon cakes.
  5. To make the slaw, simply mix all the salad ingredients together and set aside until serving. Plate the burger patties with sliced avocado, slaw salad, a dollop of mayo and pickled onions or gherkins.

204 Shares
Share via
Copy link
Powered by Social Snap