Super soft and delicious 30 minute canned salmon cakes with hearts of palm and chickpeas. A perfect gluten free and dairy free lunch. Serve with a home made Cilantro Lime Aioli
In a large bowl combine crush chickpeas with a fork. Add salmon, hearts of palm, egg, 1 teaspoon lime juice, salt, old bay and flour. Mix until smooth.
In a small bowl combine the aioli ingredients, lime zest, tablespoon lime juice, cilantro, mayo and 2 tablespoon olive oil. Mix until smooth.
Form 6-8 round and flat patties out of the mix.
Heat 1 tablespoon olive oil over medium heat. Once hot and sizzling add patties, making sure not to overcrowd the pan.
Pan fry for a few minutes per side until browned. Repeat with remaining patties.
Serve with a dollop of the aioli.
Nutrition Facts
Canned Salmon Cakes with Hearts of Palm
Amount Per Serving
Calories 908Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 6g38%
Cholesterol 170mg57%
Sodium 1699mg74%
Potassium 4729mg135%
Carbohydrates 96g32%
Fiber 12g50%
Sugar 44g49%
Protein 41g82%
Vitamin A 340IU7%
Vitamin C 31.9mg39%
Calcium 395mg40%
Iron 8.3mg46%
* Percent Daily Values are based on a 2000 calorie diet.