A quick Middle-Eastern spice mixture gives these salmon patties tons of flavor without salt.
I love me some salmon patties! Probably because my mom made something with canned fish called fritters (usually with tuna, but sometimes with salmon). So I picked this recipe to feature from Sodium Girl‘s new book Low-So Good: A Guide to Real Food, Big Flavor, and Less Sodium with 70 Amazing Recipes.
I haven’t met the author in real life yet, but she was the first person I turned to two years ago when I got my diagnosis and was told to go on a low-sodium diet. When I asked friends who could help me, everyone sent me to Jessica Goldman Foung. She was warm, lovely, and so incredibly helpful. Her first book was a godsend for me and I have appreciated our little email chats since then. Jessica asked me to contribute a sidebar to this book, which I was honored to do. I’ll have a full review and the giveaway in June.
Now on to the recipe. Jessica writes:
Recipes that involve bread crumbs—from meatballs to casseroles—always pose a sodium challenge because they contain bread—one of the top sodium culprits on the CDC’s list—and salty seasonings. Some products can equal more than 1,600 mg of sodium per 1 cup [110 g].
By using a nut-based replacement, you can make a low-sodium substitution while enhancing the color and texture of the dish. Enter dukka spice, a blend of toasted nuts, seeds, and spices that can be mixed into yogurt or olive oil as a spread, sprinkled on salads and soups, or folded into your burgers and meatballs in place of seasoned bread crumbs. The chickpea flour in the recipe binds the patties together, while the dukka spice provides the bulk and flavor. Since you can use any salt-free nuts or spices to make dukka, experiment with your own blends for different levels of warmth, nuttiness, and heat.
low-sodium, migraine, pescatarian, gluten-free, celiac diets (see recipe notes for migraine diet)
Not recommended for:
paleo, vegan, vegetarian diets