Salmon Cakes.




250g salmon filet
kosher salt, to taste
olive oil
1 tbsp olive/coconut oil
Kosher salt and freshly ground black pepper
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red capsicum (1 small pepper)
1/2 cup small-diced yellow capsicum (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1 1/2 tsp Tuscan seasoning
1 cup LSA
3 tbsp coconut oil
1 tsp Dijon mustard
1 large egg, lightly beaten
3 large egg whites, lightly beaten


Season salmon with salt.
Heat a large sauté pan over medium-high heat
when hot drizzle a little oil and add the salmon.
Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
Set aside on a dish to cool.
Add the olive oil to the pan, then add the the onion, celery, red and yellow capsicum, parsley, capers, Tuscan seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper
in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
Set aside to cool to room temperature.
Flake the salmon into a large bowl.
Add the LSA and coconut oil, mustard, and eggs.
Add the vegetable mixture and mix well.
Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
Preheat oven to 200°C. Line with baking paper. Shape the batter into 15 (about 1/4 cup each) cakes and place on prepared baking sheet.
Bake about 10 to 12 minutes on each side, or until golden brown.