I have been experimenting with trying to make the perfect salmon cake for a while now…pre-AIP, I loved them! But, without eggs and bread crumbs…alas, I was constantly disappointed. Until now! These are very crispy and creamy. Don’t let the ugly photo fool you…I seasoned mine with sumac, which if you’re not familiar, tastes like a lemony paprika, so, the outside was sprinkled with red before frying.
I served this with my AIP white truffle aioli, which you can find on my page, but, here’s the link for that: https://jenpartyof7.com/aip-white-truffle-aioli/.
Hope you enjoy it as much as we do!
Don't let the photo fool you here...this is crispy, rich, creamy and delicious!
- 1 8 oz can Salmon Just make sure if you're not making it yourself, that you find one that is BPA free, sustainably caught, with no preservatives.
- 2 green plantains
- 1 juice of one lemon
- 1/4 cup cilantro, chopped
- 3 tbsp finely chopped green onions
- 1/2 tsp dill, finely chopped if you only have dried, just use a bit less
- 1-2 tbsp bacon or duck fat or other compliant oil of choice
- 1/4 cup pork rind 'panko' crumbs you can make these yourself by getting compliant pork rinds and putting through the food processor or you can buy this already done
- 2 tsp sumac
Peel and roughly chop plantains and put through a food processor until completely smooth.
In a mixing bowl, add drained salmon meat and herbs (minus the sumac) and mix together.
In another bowl, add pureed plantains and lemon juice and mix together fully.
Fold the plantain mixture into the meat mixture until completely mixed.
Form 4 cakes, about 3/4 of an inch thick, sprinkle sumac on both sides of each patty.
Dredge patties in the 'panko' crumbs, then, fry.