Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.
Mini Paleo Salmon Cakes & Lemony Herb Aioli
Recipe adapted from paleo leap
- 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
- Preheat the oven to 350°/180°C
- 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
- 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.
- 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.
- 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.
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.