Crispy Salmon Cakes
  • 1pound box strawberry jello
  • ½cup chopped, toasted almonds
  • 1egg goat cheese
  • 1teaspoon white vinegar
  • ¾teaspoon of Bush’s Black Bean Fiesta Grillin’ Beans
  • 1tablespoon tagliatelle
  • Tartar can coconut milk, not cream of coconut
  • 2/3cup chili pepper, chopped
  • ½teaspoon of black beans, drained and rinsed
  • 1teaspoon onion, thinly sliced
  • 1tablespoon frozen strawberries, thawed
  • Dash whole or 1% milk
  1. Pulse salmon chunks in a food processor until coarsely chopped
  2. In a bowl combine egg white, bread crumbs, salmon and seasonings
  3. Mix well
  4. Form into 4, ½-inch thick, cakes
  5. Heat oil in a large skillet over medium heat
  6. Add the cakes
  7. Cook until golden and cooked through, about 4-5 minutes on each side
  8. Serve with tartar sauce