These gorgeous paleo salmon fish cakes are perfect for a nutritious and tasty dinner. They are especially great of someone who is is normally quite picky with fish, as the flavour is made more subtle with the use of root vegetables in the mix. The radish and celery salsa compliments the flavours of the fish cakes perfectly and provides a good dose of raw vegetables and fibre.
This meal is rich in omega-3 fatty acids, selenium and vitamin D, as well protein and fibre. It’s paleo and Whole30 friendly.
Regular (typical) fish cakes are usually made with white potatoes and wheat flour but this version uses parsnips, sweet potatoes and some cheeky garden peas, plus a little tapioca and egg for binding.
I used salmon steaks, which are cheaper than salmon fillets, and do a perfect job without blowing the budget. You can also use canned salmon, if you like. Try to buy wild salmon, if possible, as it’s nutritionally more superior and contains more omega-3s.
- 1 medium parsnip, peeled and diced into cubes
- 1 small sweet potato, peeled and diced into cubes
- 2 salmon steaks (about 150-200 g each or salmon fillets can also be used)
- 1 cup fresh of frozen garden peas
- Zest of 1 lemon
- ⅔ teaspoon sea salt
- Pinch of black pepper
- 1 egg
- ⅓ cup tapioca flour or cassava flour (you can also use coconut flour, about 2 tablespoons)
- 2-3 tablespoons ghee or coconut oil for cooking
- 1½ cups finely diced radishes
- 1 celery stick, finely diced
- 2-3 spring onions (scallions), finely chopped
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons lemon juice
- ½ teaspoon horseradish (optional)
- 3-4 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- Place parsnips and sweet potato in a medium saucepan with water. Bring to a boil. Once boiling, place a colander or a sieve over the saucepan and place the salmon steaks over the steam. Covered with a lid, steam the salmon for 2 minutes on each side or until light pink and just falling apart. Remove to a plate to cool down. Alternatively, you can lightly grill the salmon in a frying pan.
- Cook the parsnips and potatoes for a few minutes until soft (check with a knife or a fork), then strain and add to a bowl or back to the pot.
- I used frozen peas, which I thawed out in hot water for a few minutes. You can also add them to the cooking vegetables for a minute, right at the end. Combine the cooked vegetables and peas and mash together using a potato masher.
- Remove any skin and bones from the salmon steaks. Flake into small pieces and mix with the mashed vegetables, lemon zest, sea salt and pepper. Let the whole mixture cool down for 5 minutes before adding the egg and flour.
- In the meantime, prepare the salsa by chopping and mixing all ingredients together in a small bowl. Set aside.
- Add the egg and tapioca to the cooled down salmon mixture and combine until well incorporated.
- Heat 2 tablespoons of coconut oil or ghee in a large frying pan over medium-high heat. The mixture will be too soft to mould into patties using your hands, so use a spoon to scoop a golf-size ball amount of batter. Use you fingers to help slide the mixture off the spoon into the frying pan. Use the spoon to press and shape the cake once in the frying pan. Repeat the process until you have filled the whole frying pan. Make sure to not overcrowd the pan, you need at least 1-cm space between fish cakes. I had to do mine in 2 batches.
- Cook salmon fish cakes over medium-high heat for 4-5 minutes each side, until until golden brown crust forms. Add a little more coconut oil or ghee between batches.
- Serve the fish cakes with radish and celery salsa over the top, plus some extra veggies on the side.