Good morning folks! I woke up inspired to throw together some salmon avocado cakes using only 4 ingredients. When it comes to making breakfast, I am kind of a minimalist and like to keep things simple to avoid being stuck in the kitchen for hours. Everything was going well… the patties formed nicely and seemed to hold together quite well. I even managed to flip them without falling apart (but barely, because they needed another minute or two). However, when I went to check them to see if they were done on the second side, they easily fell apart. Have no fear I thought, there was a second round to go. So I waited longer this time to flip, probably around 5 minutes, maybe even 6 and same on the other side. And ….. voila! Hmmm…not quite!! They broke apart again!
I decided to post the recipe and pics for one reason and one reason only – they still tasted freakin’ amazing despite the fact that in the end they resembled a mix between scrambled eggs and hash browns rather than salmon avocado cakes. So, lesson of the day – although presentation and form is certainly important when cooking for guests or a cookbook, or even a blog (ahemmm) in most cases, it is not everything! If it tastes like crap, who the heck cares how good it looks?! It’s like those guys who are almost too attractive it hurts, but when they open their mouth to speak you wish they hadn’t and it’s all downhill from there!
Although the salmon avocado hash was yummy, I am a virgo and like to persist until I have near-perfected a recipe. Stay tuned. I already have a few ideas for helping the cakes stay together throughout the cooking process and will attempt round 2 next weekend.
Have a lovely Sunday everyone 🙂
1 can wild salmon, drained
2 cloves of garlic
1/2 sweet onion
1/4 tsp dried dill
1/4 tsp turmeric
Salt & Pepper to taste
Coconut oil for pan frying
1. Finely chop the garlic and onion
2. Place avocado, salmon, garlic and onion, dill, turmeric, salt & pepper in a bowl and mix together thoroughly with a fork, making sure the avocado is fully mashed up and distributed evenly
3. Using your hands, make small, round cakes out of the mixture and place on a plate
4. Melt a small amount of coconut oil on a frying pan over medium heat
5. Fry the salmon avocado cakes about 4-6 minutes each side, making sure they are fully browned before flipping (I didn’t wait long enough the first time…patience isn’t always my strong suit)
6. Yours may hold together, but probably not. If they get dismantled in the flipping process just go with it and scramble them up like you would eggs or hash browns.
7. Serve with a side salad or other veggies of your choosing.
Here are some pics: