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Ingredients
- 1 yellow plantain + 1 tb oil #
- 1 teaspoon of sea salt
- 1/2 tablespoon of dried organic basil
- 3 tablespoons of organic coconut oil, olive oil, tallow, or lard
- 14.75 oz. can of wild caught salmon
- 1 cup of fresh spinach (or 1/2 cup of frozen)
- 3 tb tapioca flour
- 3 tb cassava flour
Details
Servings 7
Adapted from theprimitivehomemaker.blogspot.com
Preparation
Step 1
1. Blend plantain with 1 tablespoon of oil.
2. Scoop out 1/4 cup of the plantain mixture, and add it to a large mixing bowl.
3. Add sea salt, basil, any other desired spices, and drained salmon to the plantain. Mash salmon into plantain mixture with a fork until it is almost completely broken up. Mix well.
4. Chop or cup your spinach into smaller pieces so that they will combine more easily into the mixture. Add spinach and mix.
5. Add tapioca flour to mixture, using a fork to completely incorporate it. You should have a thick cohesive dough.
6. Heat a large skillet on medium heat, and add 1 tablespoon of oil to the pan.
7. Scoop out large spoonfuls of the salmon mixture and begin forming patties in your hand. You can also put the mixture on a plate, press it into a round patty, and then use a spatula to transfer it to the skillet. My patties were about 4" in diameter, and about 1/4" thick. I wouldn't make these patties too thick though, because it's more difficult to get them to cook through.
8. Cook for 5-7 minutes on each side, or until desired crispy-ness. Makes about 7 cakes!
#Used a gr/yel plantain - needed water
#Used 1/2 c plantain for egg
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