Make star-shaped salmon cakes and serve on skewers for sticks of yum!
Wild salmon muffins
fish cakes for lunch or a snack at work and school are one of the healthiest options around. For these muffins you use pre-cooked wild salmon, but you can opt for any cooked seafood you like, or replace it with any type of mince to make a yummy patty. Served with salad and mayo, the muffins also make a great light dinner.
WILD SALMON MUFFINS
Preparation time 20 mins Cooking time 25 mins Makes 12
Coconut oil or good-quality animal fat, to grease, plus extra 1 Tbsp
½ red onion, finely
½ red capsicum, deseeded
and finely chopped 5 free-range eggs,
lightly beaten 415g can or jar wild pink
or red salmon, drained 1 Tbsp coconut flour
2 Tbsp finely chopped curly
or flat-leaf parsley leaves 1 handful baby spinach leaves, chopped (you can also use silverbeet, kale or radicchio if you like) 2 tsp dijon mustard
½ tsp sea salt Freshly ground black
pepper, to season Wooden skewers (optional)
½ iceberg lettuce, cut
2 celery stalks, cut
into 6cm batons
1 lemon, cut into slices 150g mayonnaise (add a little smoked paprika for a bit of spice, if you like)
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease 12 star-shaped silicone moulds or a 12-hole standard muffin tin with oil or fat.
STEP 2 Heat extra coconut oil or fat in a frying pan over medium heat. Add onion and capsicum and fry for 5 minutes, or until softened and starting to colour slightly. Remove from heat and allow to cool.
STEP 3 In a bowl, combine eggs, salmon, flour, parsley, spinach, mustard, sea salt, and onion and capsicum mixture, then mix well with your hands or a wooden spoon. Season with pepper.
STEP 4 Spoon mixture evenly into prepared moulds or tin. Bake for 20 minutes, or until muffins are firm and cooked through. Cool muffins in moulds or tin for 2 minutes before turning out onto a wire rack to cool completely.
STEP 5 Serve them (on wooden skewers, if desired) with lettuce, celery, lemon and mayonnaise on the side.