Black Olive & Water Chestnut Salmon Cakes

I love a good salmon cake recipe and recently I’ve began adding in various bits n bobs in the form of herbs and veggies into them. This time, I chose to add in water chestnuts, black olives and cilantro. And I know it may sound a little strange to add water chestnuts into a salmon cake recipe, but I am telling you you’re going to fall in love with it just like I have.

The water chestnuts add a little bit of a crunchy texture which I find so satisfying and then you get to that salty black olive and the cilantro and it sort of just melts into your mouth.

I truly love biting into it. And to make it even more delicious, I served it with a bit of coconut rose yogurt which I made with a bit of full fat coconut yogurt. I used a brand called Cocojune which can be found in Whole Foods and other natural grocery stores and added a hint of powdered rose petals and topped it off with some foragers salt.

This is truly such a simple and delicious combination of flavors that will ignite your pallet in the best way possible.

Ingredients:

• 1 15 oz can wild caught salmon

• 2 eggs

• 2 tbsp coconut yogurt

• 2-4 tbsp fresh cilantro

• 1/2 cup almond flour

• 2 tbsp coconut flour

• 8 oz water chestnuts

• 4 oz sliced black olives

• 1/4 cup coconut yogurt

• 2 tbsp rose petal powder

• Forager’s blend, to top

Preparations:

• Remove the chestnuts from their container. Lay them on a cutting board and dice them into stips.

• Beat two eggs together in a large bowl. Add in the 2 tbsp coconut yogurt and stir together. Then, mix in the salmon, coconut flour, almond flour, cilantro, the diced water chestnuts, and black olives.

• Use your hands to mush it all together. Form into 5-6 cakes. Then oil a skillet and wait for it to heat up. Add avocado oil to it. Once it’s sizzling, add your cakes and cook on each side for 3-5 minutes until browned.

• While it’s cooking, add 1/4 cup coconut yogurt to a small dish and stir in the rose petal powder

• Remove the cakes from heat. Serve with rose yogurt and sprinkle with forager’s or nothing but the bagel blend.