Salmon and basil fish cakes

I am absolutely IN LOVE with these fish cakes. They are so easy to make and they taste like they're straight out of a restaurant (if I don't say so myself)! I created these because I wanted a variation on salmon that tasted great and wasn't so boring. These will definitely hit the spot! Here's the ingredients you'll need:

  • Fingerling potatoes
  • Wild salmon
  • Basil
  • Egg
  • Gluten free all purpose flour
  • Salt
  • Avocado oil for cooking

Start boiling your potatoes until they're fork tender. Once they're cooked, drain the water and mash them in large mixing bowl.


Next, you'll need to remove skin off salmon and chop the raw fillet into bit sized chunks. Add the rest of the ingredients and mix everything together. 


Once you have everything mixed together, heat avocado oil or coconut oil in a large skillet over medium heat. Form patties out of mixture and place them in the pan. This is what they'll look like before you cook them.


These bad boys will cook really fast, so make sure you watch them. They should take about 5 minutes per side, but depending on what kind of stove top you have, this time will vary. Once the side that's cooked is golden brown, flip them over and cook for another 5 minutes. This is what you'll end up with.


I honestly have not gotten sick of these since I started making them. You can serve this with a salad and yam fires, rice and steamed veggies, or eat them on their own as a snack. Whatever you do, just make them; you will not be disappointed. Here's what I paired mine with for a superb dinner that I didn't want to end.


Please let me know how you like this recipe and how it turns out for you. The compact version of this recipe, along with the ingredients you'll need is listed below. Happy eating!


3 medium fingerling potatoes (or small white potatoes)

1 fillet wild salmon (about 12 oz)

1 large egg

½ cup loose packed fresh basil

2 Tbsp all-purpose flour (I used gluten free)

1 tsp salt

Avocado oil to fry with


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!

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