Salmon Cakes

I made a batch of cookies last night. Chocolate peanut butter ones even. The dough was decent enough, but the actual baked cookies were pretty much horrible. I don’t know whether to blame the spelt flour [they were supposed to be vegan -and- healthier] or the fact that I forgot to set the timer when I put them in. I’m pretty sure it was a mix of both. The only thing worse than chalky tasting cookies is almost burnt¬†chalky cookies. True story.

I had a few samples of dough, one baked one, and then unceremoniously tossed them all in the garbage–much to Roma’s dismay. I couldn’t subject her to those chocolate or otherwise. They were that bad.

The night was salvaged by the dinner I threw together. Salmon cakes. They were ridiculously easy, and so good. I used really simple seasoning, but you could always get creative. I see some of that in the future. I wanted to pair them with sauteed zucchini that I picked up while buying cookie-failure ingredients, but that wouldn’t satisfy the manly stomach in the house. So pasta it was! Super simple–liguine mixed with sauteed zucchini, onion, and artichoke hearts with a little bit of white wine and the juices from the marinated artichoke¬†hearts.

As always, photos at night are a bummer.

Inspiration: Kath Eats Real Food


  • 14oz canned salmon, drained
  • 2 tablespoons oat flour (ground from rolled oats in my Magic Bullet)
  • 1 teaspoon Italian herb mix
  • 1/4 teaspoon carne asada seasoning salt
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons horseradish mustard


  1. Turn the oven to a low broil and prep a cookie sheet with cooking spray.
  2. In a bowl, whisk together your dry ingredients.
  3. Add the salmon, egg, and mustard.
  4. Mix together with a fork or your hands.
  5. Form into 5-6 patties, depending on the size, and place on the cookie sheet.
  6. Broil in the oven for 20 minutes.