[These Red Lentil Salmon Patties come together in a flash and are packed with omega 3s and protein!]
There’s no shame in my canned fish game.
Good quality canned fish (like wild caught salmon) is a staple that I always try to keep on hand. It’s perfect for quick lunches and dinners and requires about three seconds of prep work. (unless you ask your kitchen challenged husband to open up the can for you. Then it takes about 3 minutes, and a good laugh).
While I love just plunking a can of wild-caught salmon straight onto a salad, that can get a little mundane after a while. These red lentil salmon patties were born out of the need to mix things up.
And empty out a fridge of leftovers.
Here’s why red lentils are perfect for making salmon patties:
Red lentils don’t really hold their shape during cooking, so they’re best for soups, purees, and mashing into salmon patties.
Traditionally, fish cakes use cracker crumbs to bind everything together. But I like to use red lentils. Why? Because unlike cracker crumbs, red lentils are packed with protein and B-vitamins AND capable of lowering cholesterol! They also keep your salmon patties gluten free.
So the choice is clear, if you ask me 😋.
And now, a quick word about these jalapeno pickled red onions
I had a science project in 3rd grade that involved making homemade pickles. The fact that I can vividly remember that first briny, crunchy bite from all those years back shows you what kind of an impact it had on me.
I love pickled things, so I really don’t know why it’s taken me so long to do it with red onions!
These pickled red onions couldn’t be simpler to make. Plus, they transform into the most vibrant pink color, which makes eating them that much more fun.
The jalapeno gives a really great flavor and balances with the sweetness of the honey and the tang of the vinegar. It’s not overly spicy, but if spice isn’t your thing you can easily leave the jalapenos out!
I’m trying to urge Spring on, so I served these lentil salmon patties up with some sliced radish and radish microgreens.
But the next day, when the jalapeno pickled red onions were long gone (ahem), I topped my leftover salmon patties with some salsa and avocado. Both versions were taste-worthy of being added to the regular dinner rotation.
Cheap eats that are good for you, delicious, and versatile?
What are you waiting on?
- 1 medium red onion, sliced
- 1 tsp salt
- 1 tsp honey
- 1 tsp peppercorns
- 1 sliced jalapeno, sliced
- 1 tsp grated ginger
- 1/2 cup rice vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup warm water
- 1 6 oz can wild caught salmon
- 1 egg
- 1 cup cooked and cooled red lentils*
- 1 cut grated zucchini
- 2 tbs olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp chili powder
- 1 tbs gluten free flour (I used coconut flour)
- black pepper (to your taste)
- Add salt and honey to a mixing bowl and add warm water. Stir to dissolve and add remaining ingredients. Toss to coat onions and allow to sit for 15 minutes. Toss again and transfer to a glass container and refrigerate. Onions can be eaten within one hour, but soften and take on a stronger flavor with time. Ideally, marinate overnight.
- Grate zucchini to measure one cup and squeeze out some of the liquid (Iput it into a clean dishtowel or even a paper towel and squeeze). Add to a mixing bowl with the remaining salmon patty ingredients. Mix well to combine and form into patties by forming the mixture into a ball in your hands and flattening it. You should get 6-8 patties, depending on how large you make them. The patties will be a little bit loose.
- Heat a pan over medium high heat and add oil. Add patties and cook for 3-4 minutes on each side.
- Serve patties with sour cream (or creme fraiche or greek yogurt) pickled red onions, and a lemon wedge.
*I soak my lentils before I cook them to increase nutrient availability and digestibility
Don't let me do all the talking! Let me know what you think in the comments.