Wednesday, September 7, 2011

GAPS Salmon Cakes

We are still doing GAPS and feeling more and more committed as time goes on.  The food gets easier all the time and the kids are really on board.  They tell people about the diet and what they are and mostly aren't allowed.  Number two lost his snack on the playground before school one day. His teacher, noticing that he was bringing fresh foods and not crackers each day, offered him her grapes from her lunch.  He asked first if they were organic because that is all he can eat.

I have been really proud of Number one, he has been my sneaky one that tries to get anything and everything he is not supposed to have.  He was at a birthday party and I made sure to pick him up before the cake and ice cream.  He reported that he was thirsty at the party and there was a cooler with drinks for them that were filled with juice boxes and only a couple waters and he chose the water.  He also went in for an interview with the Bishop for his upcoming baptism and was offered a treat from his candy jar.  Number one just said “No thanks, I am on a diet.”  I was not even in the room and was so proud that he had the self-control to do that on his own!

Here is another excellent recipe for full GAPS.  You should be able to substitute the coconut flour for almond flour to use this in the intro as well, maybe as early as stage 3. They are great to use in lettuce wraps (Stage 5).  Tonight we had them on a bed of My Slaw that I substituted quartered green grapes for the oranges and honey for maple syrup, with a glass of kefir on the side. I also lacto fermented my mayonnaise.  Next time I will add some shredded carrots for color.  It was simply delicious.

1 pound wild salmon, cooked, cooled and flaked
1 small red bell pepper, diced fine
1 tablespoon butter
3 eggs
1 small onion, grated
2 garlic cloves, pressed
1/4 tablespoons cilantro, chopped
1 teaspoon salt
juice of 1 lime
1/2 teaspoon ground cumin
3 tablespoons of coconut flour
¼ cup butter, ghee or oil for frying

Cook pepper in butter for 10 minutes while salmon cools.  In a medium bowl beat the eggs, onion, garlic, cilantro, salt, lime juice, and cumin. Mix thoroughly. Add the salmon and cooked pepper to the egg mixture. Mash the salmon and bones with the back of your fork and mix thoroughly with the egg mixture. Sprinkle coconut flour on top of mixture and combine until liquid is absorbed.  Preheat a fry pan over medium heat. Add 2 tablespoons butter to the fry pan and form patties with salmon mixture.  Place patties in hot fat and cook 5 minutes per side or until golden brown.  Continue to add more butter and more patties until mixture is all cooked.  Serve with over My Slaw, with sour cream and avocado on lettuce or make a simple yogurt sauce with cumin, lime and salt.
links; Real Food Wednesday, Creative Juice Thursdays, Things I Love Thursday, Simple Lives Thursday


  1. I like the idea of bell pepper-- my favorite salmon patties have artichokes in them, but that might be a good thing to try in the summer when we have semi-affordable fresh red peppers around.

  2. Great recipe, just perfect for my Sunday family evening.

  3. Yum.

    I used 3 well-drained cans of tuna rather than salmon (pulsed them a few times in the Blendtec for a fine chop). I cut back on the vegetables (half an onion and 1/2 cup minced bell pepper) so only needed 2 eggs to bring it together, and didn't have fresh cilantro so put in 1/4 teaspoon ground coriander instead.

    The southwestern flavors were fantastic! The cakes got a lovely browned crust on the outside and we both really liked them. I served them with a yogurt sauce seasoned with chives, garlic, and Tabasco. I will definitely make them again, with salmon next time.

  4. My sister made these for me while we were both doing Gaps, and they were amazing!! I've had a couple different salmon patty recipes -but this one tops them all!! Making tonight for my little family...Thank you!!


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