Enjoy this BEST salmon cakes recipe made with home canned salmon (store-bought works, too). This recipe shows you how to make salmon cakes, a real treat for brunch, lunch, or dinner, served hot with a side of Avocado Garlic Aioli.
For salmon cakes:
1bunch green onion, finely chopped
Salt to taste
For Avocado Garlic Aioli:
1/2ripe acavado mashed
1/4cupsoy free mayonnaise, Veganaise
Drain salmon and place in large bowl, removing any noticeable bones. Separate so fish is a fine texture. Add in ginger, green onion, coriander, chill powder, pepper, a pinch of salt, fish sauce, and eggs. Mix completely.
Roll salmon mixture into 2-3 inch balls and place on parchment paper.
In medium pan, heat about 2 Tbsp olive oil on medium-high heat (but don’t burn the oil). Place fish cakes around the circumference of pan, pressing down with two fingers on the top of each ball to flatten it slightly.
Cook for 2-3 minutes before carefully flipping. Cook for about 5 more minutes on low-medium heat, before removing from pan. Repeat this until all fish cakes are cooked.
For the Avocado Garlic Aioli sauce, in a small bowl, mash avocado. Add lemon juice, garlic powder, and mayonnaise. Mix well.