Summer is not eating egg whites yet, and so I tried using flax seeds instead of an egg as a binder in my salmon cake recipe. It worked. So well in fact, that I can’t stop eating them myself. Summer I have been enjoying them for lunch with a dollop of sour cream each. They stay together really well and would make a great on-the-go snack if those little baby hands are good at gripping/pinching food and getting it in the mouth. Also, the cakes are moist and easy to mash into small pieces, which works well if you’re still toothless.
Yield: 15 to 16 small cakes.
- 2 cans wild salmon, drained (I prefer the Bear & Wolf brand with no skin or bones)
- 2 TBSP ground flax seeds
- 1/4 onion
- 1 TBSP butter, softened + extra butter to grease skillet (For a non-dairy version, simply sub coconut oil)
- 1/4 rolled oats
- 1/4 cup milk or non-dairy milk of choice (I used unsweetened coconut milk beverage)
- fresh herbs (fresh dill or basil!). If using coconut oil rather than butter, I prefer to skip the herbs and add a 1/2 tsp of freshly grated ginger.
- pinch of salt + pepper to taste (doesn’t need much added salt as the salmon is salty, and I used salted butter)
- In a food processor or blender, grind oats into oat flour.
- Add remaining ingredients and pulse until well combined.
- Cover and store in fridge for at least 15 minutes, allowing to thicken.
- Grease skillet with butter & melt over medium heat.
- Using a mini ice-cream scoop or TBSP, scoop batter onto frying pan and flatten with a spatula.
- Fry 3 to 5 minutes on each side.