Salmon cakes are great for a variety of purposes! Whether you include them as a main course, appetizer, or bring them along to a potluck, they are flavorful and include many nutrients!
Fact: FODMAP stands for Fermentable Oligo-Di-Monosaccharides and Polyols. Foods containing FODMAPs may not be tolerated well by those with GI issues such as crohn’s or irritable bowel syndrome.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 10 mini salmon cakes

Ingredients:

  • 2 1/4 cups | 12 oz. cooked salmon flaked
  • 1/4 cup mashed or pureed sweet potato or white potatoes see notes
  • 4 green onions green parts only for low FODMAP, chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons capers liquid drained
  • 1 egg beaten
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • Lemon wedges for serving

 

Lemon Herb Aioli:

  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dijion mustard
  • 1/2 cup garlic infused olive oil for low FODMAP or regular olive oil
  • 1 large clove garlic omit for low FODMAP
  • 1 tablespoons fresh parsley chopped
  • 1 teaspoon fresh dill chopped

 

Instructions:

  1. Preheat the oven to 350°/180°C
  2. In a large mixing bowl, add all of the salmon cake ingredients. Mix everything together with a fork util combined. Form mini patties, about 3 inches in diameter and place on the baking tray. Bake for 25-30 minutes or until firm and browned on the sides. Make sure to flip the patties over in the oven halfway through cook time.

 

Lemon Herb Aioli:

  1. While the salmon cakes are baking make the aioli. The easiest way to make this is with an immersion blender but you can also make this in a food processor, blender, or using an electric mixer.
  2. Place the egg yolk, 1/2 of the lemon juice, and mustard in a small bowl or blender/processor. Start whisking/blending everything together until the mixture thickens. Then gradually pour in the olive oil. It’s important to add the oil slowly because adding too much too soon will result in a runny or cuddled aioli. As the mixture thickens, add more oil until you have a thick, creamy mayo.
  3. Add the remaining lemon juice along with the garlic, parsley, and dill and mix in by hand. Taste and season with salt if needed. Transfer the aioli to a small bowl and serve with the salmon cakes. Store left overs in an airtight container in the fridge for up to a week.

 

 
Check out the full recipe post here: https://www.asaucykitchen.com/mini-paleo-salmon-cakes-lemon-herb-aioli/