1 slice of whole wheat bread (or GF bread)
1 boneless, skinless salmon filet, finely chopped
2 tsp Tarragon Shallot Citrus Seasoning (or favorite blend)
1 large egg, beaten
1 Tbsp Cream Cheese
2 Tbsp of Avocado Oil
- Process bread slice in food processor or blender until fine crumbs. In a bowel, combine 1/2 cup bread crumbs, salmon, seasoning, egg, and cream cheese. Mix until combined and cream cheese is blended.
- Divide the mixture in 6-8 portions and pat each portion into a small cake. Arrange on a plate, cover with plastic wrap, and chill in refrigerator for 10 minutes.
- Warm Avocado oil in pan over medium heat. Add cakes and cook until golden brown, flip and repeat on other side ( you can add more oil if needed to prevent sticking). Cakes should be golden brown on both sides, springy to touch and cooked through to the center. Let cool and then serve.
*Recipe modified from the Baby&Toddler Cookbook by Karen Ansel MS, RD and Charity Ferreira