NMF: Salmon Cakes with Basil

We’re in full-blown party prep mode here. This is probably the last year that we can get away with a party that’s more about us than it is about Miss Thang. I mean, it’s totally about her, but there’s no character décor involved whatsoever. The Mayor has had a party theme every single year and in retrospect I wish I hadn’t done it that way so soon.

Most of my shopping is done for the party (surprisingly!) and I don’t think I’m going to have to go to Costco for anything, which is...odd. But I guess it’s because we are not, to the Mayor’s dismay, serving pizza at Miss Thang’s brunch party.

Speaking of, there aren’t many things in the prepared foods section at Costco that I will venture buying. Rotisserie chicken: yes. Spinach salad: maybe. Roll-up sandwiches: occasionally. But several years ago my MIL turned me on to the salmon with garlic basil butter. It’s heavenly. Except they use farmed Atlantic Salmon, which isn’t the best for you, so this, too, has been relegated to the “occasional” category.

So as I was looking around for Paleo fish cakes recipes, I came across Nom Nom Paleo’s Spicy Tuna Cakes. Regardless of the fact that I didn’t have the proper ingredients on hand to make this as-is, it has already been an uphill battle to get my kids the Mayor to eat seafood and fish with us, so I didn’t need to add in the spicy-factor to his arsenal.

So I wandered around my kitchen a bit, hoping for inspiration to strike. And holy mackerel did it ever! 

These are spectacular. The Mayor even gave a glowing endorsement (no morsel left behind!) And the cooking in a muffin pan, GENIUS!

Garlic Basil Salmon Cakes

3 x 6 oz cans salmon

1 cup mashed sweet potato

2 large eggs

3 T melted ghee/clarified butter, divided

¼ cup minced onion

2 cloves garlic, minced*

2 T basil, chopped*

Zest of small lemon

Salt & pepper, to taste

Preheat oven to 350° and butter a 12-cup muffin pan with 1T of ghee.

Combine the ingredients in a mixing bowl, adding the eggs last (you can taste for seasoning this way).

Scoop a quarter cup into each muffin tin and gently press into the pan. Bake for 30 minutes. Transfer to a wire rack to cool.

Serve with a green salad and boom: dinner. Makes 12 cakes.  

*Do you know about those garlic and herb cubes in the freezer section at grocery stores? They are a godsend and worked flawlessly in this recipe. Get them. Use them. Love them. I regularly use the garlic, basil, and cilantro. I think I have ginger in my freezer, too, but have yet to try it.