The following is a guest post by Lauren of Empowered Sustenance. Thanks, Lauren!
Fritters, cakes or patties? If I could use only one method of food preparation for the rest of my life, it would be pan-frying fritters. Or cakes. Or patties. Whatever you call ’em, I love them!
I get so darn excited when eggs and a few humble ingredients transform into a crispily-crusted morsel. As a side note, did you know it just happens to be the easiest way to feed kids their veggies? It’s a scientific fact. You can feed them Curry Broccoli Fritters and they will gleefully munch down the savory “green pancakes.”
Acorn Squash and Salmon Cakes
The Players
- 1 can boneless, skinless wild Alaskan salmon OR 1 cup cooked wild salmon, flaked with a fork (where to buy BPA-free canned salmon)
- 1/3 cup cooked acorn squash (I cook it in a crockpot!)
- 3 pastured eggs (why eggs from pastured hens?)
- 1 Tbs. coconut flour (where to buy coconut flour)
- Sea salt and black pepper (where to buy real salt)
- 1/4 tsp dried thyme
- Fat for the pan, such as ghee or tallow (where to buy ghee or tallow)
The How-To
With a fork, mix together the salmon and squash, breaking up the clumps. Stir in the eggs, coconut flour, salt, pepper and thyme.
Heat a couple tablespoons of heat-stable fat (coconut oil, ghee, etc.) in a heavy skillet. Cook the salmon cakes in batches, flipping when golden. Don’t make the cakes too thick or they won’t get cooked through in the middle. They should be firm to the touch and not wet in the center when done. Add more fat to the pan as necessary.
ENJOY!
Meet Lauren
Hello, fellow Food Renegades! I’m Lauren from Empowered Sustenance. When I stumbled into the world of grain-free living, I had no idea that months later I would be enjoying these delicious fritters while healing my digestive system. Nine months ago, I discovered the Gut and Psychology Syndrome Diet, known affectionately as the GAPS diet, as a solution to my ulcerative colitis. At 19, I had spent five years of my short life traipsing from hospital bed to hospital bed, receiving numerous prescriptions with unbearable side effects.
With a deep breath of courage, I ditched the grains and began therapeutic doses of healing foods like fermented veggies, coconut oil and homemade bone broths. The results were instantaneous and my symptoms disappeared within two weeks. The best part? I was eating the best foods I had ever tasted!
Interestingly, just as medication comes with side effects, treating my disease with diet and a holistic lifestyle brings side effects. Namely: weirdness.
For example, I’ll wake up at 3 am and half-conciously stumble to the kitchen to take an extra dose of cod liver oil, because my body is craving it. Friends peaking into my medicine cabinet give me strange looks when, instead of finding the usual toothpaste and deodorant, discover an apothecary of homemade body care products. And if I’m ever driving behind someone sporting a raw milk bumper sticker, I exuberantly give a thumbs up to this instant friend-for-life.
Are you abnormally enthusiastic about pastured chicken liver? Do you sing the praises of coconut flour? Do you shave with coconut oil and wash your hair with baking soda? Then, my new instant friends-for-life, visit me over at Empowered Sustenance! I share grain free, nut free and refined-sugar free recipes as well as healing resources and holistic lifestyle tips.
For more recipes, download my free Grain Free Holiday Feast E-Cookbook. And I’d love to keep in touch with Facebook, Pinterest, Twitter, and Google +.
Eat well and heal!™
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What size can of salmon? Thx for the recipe, sounds yummy!
It’s the small can– between 6-8 oz would work!
Thank you Lauren! This is a great post, I agree about pan frying cakes – what an easy way to get kids of all ages to eat. I don’t have salmon right now, but I have trout and had been pondering how to serve it to a five yr. old. I see trout cakes coming right up!
Ooh.. yes, trout cakes sound delish! You can use this recipe and adapt it to whatever ingredients you have on hand… that is why I like it so much.
Although the recipes on you site always sound great, I end up deleting them because you don’t have a “print recipe” feature that does away with all the pictures etc. I don’t want a 6 page recipe and I don’t want to have to copy it into another program to print. Way too busy for that. So many other sites make it easy.
I often copy and paste the portion of text I want into a word doc, then print the word doc. That way I only print what I want and not extra pages. Perhaps this would work for you?
Any suggestions on an appropriate egg substitute? Allergic to eggs – thanks very much!
I’m sorry, Caia, egg substitutes won’t work in this recipe. But I have lots of egg-free, grain-free recipes in my ebook “Indulge and Heal” which you can find on my site.
Love Love Love this recipe! Perfect combo of ingredients, a must try in my book! 🙂
Yum! Thank you for the recipe, Lauren. We served these with apple cider braised cabbage and apples, cottage cheese and a few cut up pineapple pieces. We all used one of the sides as a topping for the patties. I think they also would taste great with a mango salsa or a chutney (maybe apple chutney to go with the squash).
can you substitute butternut squash? I have RA and find it really hard to cut acorn squash (and also think they taste almost the same)
I’ve made this twice, the first time using a can of wild salmon and served with pumpkin jam, and the second with frozen wild salmon fillets from Costco that I just microwaved and served with maple syrup and Kerrygold. The frozen salmon fillets were better than canned, but both times these were delicious! Would probably go great with cream cheese or those Laughing Cow spreadable cheese wedges, too.