Crispy Salmon & Cannellini Protein Cakes with Lemon-Dill Avocado Spread
Pinterest's obsession with pantry-friendly protein meals inspired these crispy salmon cakes. Canned salmon and creamy cannellini beans create a budget-friendly, high-protein base, while the lemon-dill avocado spread adds bright freshness. Weeknight dinners don’t get easier or more satisfying than this.
Ingredients
- 2 (5 oz) cans wild salmon, drained
- 1 (15 oz) can cannellini beans, rinsed and mashed
- 1 large egg
- 1/3 cup almond flour (or panko)
- 3 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 lemon, zested and juiced (divided)
- 1/4 cup fresh dill, chopped (divided)
- 2 tbsp avocado oil
- 1 ripe avocado
- 1/2 cup plain Greek yogurt
- Salt and pepper to taste
Instructions
- In a large bowl, combine salmon, mashed cannellini beans, egg, almond flour, green onions, garlic, smoked paprika, half the lemon zest, half the dill, and 1 tbsp lemon juice.
- Mix gently until just combined—avoid overmixing to keep cakes tender.
- Form mixture into 8 patties (about 1/3 cup each) and chill for 10 minutes to firm up.
- While chilling, make the spread: Mash avocado with Greek yogurt, remaining lemon zest, remaining dill, 1 tbsp lemon juice, and a pinch of salt.
- Heat avocado oil in a nonstick skillet over medium-high heat.
- Cook patties 4-5 minutes per side until deeply golden and crispy.
- Transfer cakes to a paper towel-lined plate to drain briefly.
- Serve warm with lemon-dill avocado spread and a simple green salad.
Chef's Note
Chilling the patties prevents crumbling and ensures maximum crispiness. For a fiery kick, add a pinch of cayenne to the salmon mixture.
Make-Ahead Tips
Store uncooked patties in the fridge for up to 24 hours. Cook just before serving.
Substitutions
Use canned tuna or cooked shredded chicken for salmon. Chickpeas replace cannellini beans; coconut yogurt works for dairy-free spread.