It took a lot of tweaking… I started out using my Mom’s thick fritter batter recipe (gluten-free, of course), and evolved into a grain-free patty with the focus on the fish. Carrots and red pepper help make it a complete meal, should you decide to forgo eating anything else. I would serve these with a side salad.
I used frozen Ore-Ida hash browns (which are super low-sodium, but do contain a little dextrose to keep them from browning), making this truly quick to throw together. Of course you can quickly grate your own potato instead. If you don’t eat white potatoes, grated sweet potatoes would probably be a wonderful stand-in, especially if you’re strictly on the paleo diet.
After trying these in a frying pan, I finally pulled out my new George Foreman grill, which cooked them perfectly in five minutes, adding lovely grill marks on both sides. Super easy, and quick to clean up too, because the new model I have has removable grill plates. It’s much easier to clean than our old Foreman grill, which I still loved anyway. We’ll be giving away a new Foreman grill at the end of the month, so stay tuned!
gluten-free, low-sodium, migraine, paleo, reduced-sugar diets
Salmon potato cakes
- 6 ounces salmon canned, Alaskan pink, no salt added
- 3.3 ounces potatoes grated (1 cup)
- 3 ounces carrots grated (1 small or 1/2 large)
- 2 ounces bell peppers red, about 1/4 pepper
- 1 eggs local, free-range (outdoors if possible)
- 4 tbsp flax seeds (ground)
- 2 tbsp half and half organic
- 1 tsp Old Bay seasoning homemade for low-sodium diet
- 1 tsp garlic powder
- 1/2 tsp dill weed (dried)
- 1/4 tsp black pepper
- Drain the salmon and flake it into a large mixing bowl.
- Measure and add the potatoes.
- Put the carrot in the food processor and pulse until roughly chopped. Add the red bell pepper and pulse until both are fairly finely chopped, but do not overwork it.
- Add the carrot, bell pepper, and remaining ingredients to the bowl and mix with a spatula until evenly distributed.
- Let sit 20 minutes.
- Preheat the Foreman grill, grill pan, or non-stick frying pan.
- Use the spatula to smoosh everything together, so that the potato starch and the flax seeds make it very sticky.
- Use a measuring cup, egg ring, or ice cream scoop to portion out the patties evenly.
- Cook for five minutes per side.
- 130 calories
- 4 g fat
- 1 g saturated fat
- 1 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 79 g cholesterol
- 69 mg sodium
- 359 mg potassium
- 13 g carbohydrate
- 5 g fiber
- 1 g sugars
- 12 g protein
- 3 Weight Watchers Points Plus