There are days when I just have weird leftovers in my house. Like when I decided to try this thing I saw on Pinterest about growing green onions from the roots of a previously used plant (totally works). And I also happened to have an excess of leftover salmon because my daughter decided she wanted "pink chicken" all the time and my husband and I were well and truly tired of it. So back to Pinterest I went, and since I was being all "low-carb lalalala" at the time, adapted a recipe I found for West Indies Salmon Cakes. It didn't take long, and we had lovely golden-brown low-carb not-just-salmon goodness!
2 cloves garlic, minced
1/3 c onion, minced (I had green onions, so that's what I used, and it worked fine)
1/2 c flour (For the low-carb version, I used half coconut flour and half almond meal)
2 tsp baking powder
1 large egg, whisked
1 tsp curry powder
1/2 tsp cumin
1/2 tsp salt
Pepper to taste
1/2 tsp crushed red pepper
Combine all ingredients in a large bowl and mix until well combined. With hands, form 6 patties and set aside. In a frying pan, pour a tbsp or two of oil. Heat over medium high heat. Fry patties for 2-3 minutes each side until done. If freezing, place between layers of wax/parchment paper in freezer bags and freeze. Thaw and cook as above.
An a-side
Stuck for side dishes? Sick of salad? Take any non-watery vegetable you have left over in the fridge or freezer (from that misguided decision you made to join a CSA by yourself), cut it into large chunks (or just in half, whatever), rub it in olive oil, salt, pepper, and whatever seasoning you like (I use Italian seasoning and garlic powder), and roast it in a single layer on a large baking sheet for 20 minutes or so, until the edges of the veggies turn dark brown. Start these first; by the time the salmon cakes are done, the veggies will be, too.
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