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4 from 8 votes
canned salmon cakes recipe
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Canned Salmon Cakes with Hearts of Palm
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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

Course: Appetizer, Dinner, Lunch
Cuisine: American, dairy-free, gluten free, Healthy
Servings: 2
Calories: 908 kcal
Author: Vicky Berman
Ingredients
  • 1 6 ounce can salmon in water
  • 1 15 ounce can hearts of palm drained and chopped
  • 1 cup chickpeas
  • 1 egg
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon old bay seasoning
  • 1/4 cup gluten free flour or gluten free panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • For the aioli:
  • 1 lime zested
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoon extra virgin olive oil
  • handful cilantro diced
Instructions
  1. 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.
  2. In a small bowl combine the aioli ingredients, lime zest, tablespoon lime juice, cilantro, mayo and 2 tablespoon olive oil. Mix until smooth.
  3. Form 6-8 round and flat patties out of the mix.
  4. Heat 1 tablespoon olive oil over medium heat. Once hot and sizzling add patties, making sure not to overcrowd the pan.
  5. Pan fry for a few minutes per side until browned. Repeat with remaining patties.
  6. Serve with a dollop of the aioli.
Nutrition Facts
Canned Salmon Cakes with Hearts of Palm
Amount Per Serving
Calories 908 Calories 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.