Salmon & Dill Cakes
by @busy_bees_kitchenBusy Bees Kitchen evolved as a creative outlet for Bee (Bianca) as she muddled her way through building her own business in a completely unrelated area. Her recipes are designed with joy, creativity and simplicity in mind, because nourishing your body is much more fun when it doesn’t take you hours. Bee has struggled herself with some health woes and food intolerances, so she is passionate about expanding rather than restricting tasty recipes options for those who need to navigate the same. Ultimately she’d love you and your family to fall in love with the kitchen and with nurturing yourself.
15' cook time
30' total time
45'
Ingredients
- 1 garlic clove
- 1 red onion
- 1 zucchini
- 1 large can of salmon
- 1 bunch fresh dill
- 1 ½ tbsp dried mixed Italian herbs
- 5 tbsp nutritional yeast flakes
- 1 tbsp tamari sauce
- 1 egg
- 2 tbsp coconut flour
- Smoked sea salt and black pepper
- To coat
- 1 tsp mixed herbs
- ⅓ cup teff flakes
- Salt and pepper to taste
Directions
Add the ingredients of the salmon cakes to a food processor and blitz till combined. In a separate bowl mix together the herbs, salt, pepper and teff flakes. Roll mixture into 12 cakes and coat in the dried crumb mix. Bake at 180°C for 30 minutes (turning halfway on through) Serve in lettuce leaves for a bunless burger or add to a salad bowl.
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