Mini Paleo Salmon Cakes & Lemony Herb Aioli

Recipe adapted from paleo leap

INGREDIENTS:

• 2 1/4 cups | 12 oz. cooked salmon, flaked
• 1/4 cup mashed or pureed sweet potato, white potatoes, or cauliflower
• 4 green onions, green parts only for low FODMAP, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon dijon mustard
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 tablespoons capers, liquid drained
• 1 egg, beaten
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• Lemon wedges for serving

Lemon Herb Aioli

• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dijion mustard
• 1/2 cup garlic infused olive oil for low FODMAP or regular olive oil
• 1 large clove garlic, omit for low FODMAP
• 1 tablespoons fresh parsley, chopped
• 1 teaspoon fresh dill, chopped

DIRECTIONS:

1. Preheat the oven to 350°/180°C
2. In a large mixing bowl, add all of the salmon cake ingredients. Mix everything together with a fork util combined. Form mini patties, about 3 inches in diameter and place on the baking tray. Bake for 25-30 minutes or until firm and browned on the sides. Make sure to flip the patties over in the oven halfway through cook time.

Lemon Herb Aioli

1. While the salmon cakes are baking make the aioli. The easiest way to make this is with an immersion blender but you can also make this in a food processor, blender, or using an electric mixer.
2. Place the egg yolk, 1/2 of the lemon juice, and mustard in a small bowl or blender/processor. Start whisking/blending everything together until the mixture thickens. Then gradually pour in the olive oil. It’s important to add the oil slowly because adding too much too soon will result in a runny or cuddled aioli. As the mixture thickens, add more oil until you have a thick, creamy mayo.
3. Add the remaining lemon juice along with the garlic, parsley, and dill and mix in by hand. Taste and season with salt if needed. Transfer the aioli to a small bowl and serve with the salmon cakes. Store left overs in an airtight container in the fridge for up to a week.

Notes

Makes 10-12 small patties

If you don’t have any mashed potatoes on hand you can make it easily by peeling and chopping 1 large potato (white or sweet) and placing the chopped pieces in a small pan. Cover the potatoes in 1 inch of water and bring to a boil on a high heat. Reduce the temperature and cover. Let heat for 15 minutes of until you can easily pierce the potatoes with a fork. Drain the potatoes and place in bowl. Mash with a fork until no lumps remain.