BBS EATS: SALMON + BASIL FISH CAKES
- Barre Body Studio
- Aug 23, 2018
- 2 min read
As an eating Psychology Coach, Lena is passionate about helping people overcome the struggles they have with food and their body and coaches her clients to look at all the areas of their lives that could be affecting the way they eat so they can see long-lasting change. Lena is a bestselling author of the book Food Rehab for Food Junkies which explains how our issues with food reflect the issues we have in our lives and how long-lasting health can be achieved on a physical, emotional and spiritual level.
Lena has shared one of her absolute fav recipes!!
SALMON AND BASIL FISH CAKES
Serves 4 / Prep time: 25-min / Cook time: 10-min
Ingredients
3 medium fingerling potatoes (or small white potatoes)
1 fillet wild salmon (about 12 oz)
1 large egg
1/2 cup loose packed fresh basil
2 tbsp all-purpose flour (Lena uses gluten free)
1 tsp salt
Avocado oil to fry with
Directions
Start by boiling the potatoes until fork tender. Once the potatoes are done boiling, drain the water and mash them in a large mixing bowl (no need to take skins off as they give the cakes a more rustic look and you get the nutrients from the skin).
Cut the skin away from the salmon and discard. Chop salmon into bite sized chunks and mash the meat into the potato. Add the rest of the ingredients and mix well.
Heat avocado oil in large skillet on medium heat. Form 4 patties out of your potato/salmon mix and place in pan.
Cook each side for about 5 minutes or until golden brown being careful not to burn it (they will cook fast). Flip over and cook other side for another 5 minutes and voila, restaurant worthy fish cakes!
Enjoy!
For more information about Lena, visit her website: Jaded Nutrition
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