Salmon and Zucchini Cakes are a low-carb, moist salmon cake. They are similar to traditional salmon cakes but include shredded zucchini. I recommend peeling the zucchini before shredding. The peeling can be a little tough, which doesn't work well with this recipe.
I found this recipes on the Diet Doctor site. It looked good, so I thought I'd give it a try. The zucchini adds moisture, which makes the cakes less firm than a traditional salmon cake. Even with squeezing out the moisture in the shredded zucchini, the salmon cakes were still very moist and fell apart when I tried to flip them over.
I found that adding a little psyllium husk powder absorbs the moisture added by the zucchini and firms up the salmon cake. Psyllium husk powder is a prebiotic that is rich in fiber. In cooking, psyllium husk powder can be used as a thickener. If you are making a low-carb dish, psyllium husk powder doesn't add carbs.
You can substitute almond flour for the psyllium husk powder, if you prefer. You might need to adjust the amount of almond flour used so that the salmon cakes are firm. Using almond flour will increase the amount of carbs.
You can omit the psyllium husk powder, if you prefer. Maybe your cakes won't fall apart like mine did. 🙂
I hope you enjoy the Salmon and Zucchini Cakes!
Salmon and Zucchini Cakes
- 15 ounces canned salmon
- 1 cup grated zucchini I peel the zucchini becuase the peeling can be a little tough when in these patties.
- 2 tablespoons finely chopped onion
- 2 tablespoons almond flour
- 1 jumbo egg
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 ounces butter for frying
- 1 ½ teaspoons psyllium husk powder, optional Adds firmness to the patty. You can use more almond flour, if you prefer.
- Drain the salmon then place it in a large bowl.
- Beat the egg then add it to the salmon mixture.
- Add the grated zucchini, onions, almond flour, salt, pepper and psyllium husk powder then stir until thoroughly combined.
- Using a 1/3-cup measuring cup, scoop out 1/3-cup of the mixture then form a patty. Place on a plate then repeat until all of the patties have been formed.
- Melt the butter in a large skillet over medium heat.
- Add the patties then cook until golden brown, flip over and cook until the other side is golden brown.
- Serve hot.