But once they are mashed up you can hardly tell they are there.Īnother great thing about this recipe? You can totally make the mixture into kid-friendly nuggets. If you use the kind with skin and bones, just make sure you mash up the skin and bones very well with a fork before mixing in the rest of the ingredients. I have done both, but prefer to use the skin and bones because they add valuable nutrition. ![]() You can use either skinless, boneless canned salmon, or the kind that comes with the skin and bones. I like how the cakes turn out when I cook them before freezing, but you can do it either way. I freeze half so I have a ready-made meal for another night. I used two big cans of wild-caught salmon for this recipe, so it makes a lot. Almond meal/flour is easy to find in most grocery stores these days, but if you can’t find it or don’t care to, simply use bread crumbs or even some ground oats instead. We are fine with gluten and grains over here, but I have tried to cut down on our overuse of wheat products. Instead of using bread crumbs, I used almond meal. No fuss.Īnother important thing I changed with this salmon cakes recipe was to eliminate the grains. ![]() To make my salmon cakes recipe even quicker and easier, I eliminated a few steps. It’s just a little too complicated for me these days. ![]() The first one (you can check it out here) I posted in January 2011, almost a full year before Luke was born. This is the second salmon cake recipe I’ve posted on my blog. Your days get a little more hectic, your house gets a little messier. When #2 arrives, you wonder why you ever thought you were so busy with one child. A lot of things change when you go from having one to two kids.
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