Need some lunch inspiration?
Samsies. I’m a shocker for eating the same thing, day in, day out, when I’m busy AF.
I’ll just solider along with my usual protein/salad combo until one day I look down at it and want to throw it against the wall.
When that happened to me recently, I knew it was time to shake things up a bit.
The top three things about these salmon cakes are: 1) they’re high in protein, 2) the ingredients are cheap; 3) they’re ridiculously easy to make.
Seriously, if you balls these up then you’ve got major problems, my friend.
First things first: whack this on . . .
Also give it a listen while you’re eating your lunch if you’ve had a lousy day at work. Acoustic tunes to keep calm and soldier on.
- 600g canned red salmon
- 1/2 cup breadcrumbs (I used gluten-free)
- 1 egg
- 2 tbsp fresh dill from a tube
- 2 tbsp fresh chilli from a tube (grab these in the vegie fridge at the supermarket. Save you soooo much time)
- 2-3 tbsp capers
- Big squeeze of lemon juice
- Salt + pepper, to taste
- 1 tbsp olive oil
Sweet tahini sauce (this recipe is by Sarah Wilson)
- 1/4 cup tahini
- 2-3 tbsp water
- 1/2 tbsp rice-malt syrup or honey
- 1/2 tsp salt
- Juice of 1/2 lemon
To make the dressing: combine all ingredients in a jar and shake well to combine. If you have a food processor, I highly recommend using that instead! Put aside while you make the salmon cakes.
(This dressing is epic on so many levels. Keep the leftovers in the fridge and drizzle over salads, eggs, vegies – pretty much anything, really.)
Now to the salmon cakes . . .
Preheat the oven to 190ºC and line a baking tray with baking paper.
To make these cakes, you can either mix with your hands or use a food processor. I used my food processor on low, so I didn’t totally pulverise everything.
Drain the salmon and throw it into a bowl/food processor, along with all the other ingredients, except for the olive oil. Combine everything really well.
Using your hands, form the mixture into eight patties and put them on the baking try. Lightly brush the tops with olive oil.
Stick in the oven and bake for 15 minutes.
Remove them from the oven, carefully turn them over, then brush the other side with olive oil.
Bake for a further 15 minutes, or until they’re golden brown.
Remove them from the oven and you’re done. Too. Friggin’. Easy.
Drizzle with the sweet tahini sauce and serve with a salad of your choice. I had heaps of cucumber in the fridge, so just thinly sliced that.