How to make easy and healthy salmon cakes

Follow along and learn how easy it is to make these budget friendly salmon patties that are tender, flaky and packed with flavor.

Recipe: Salmon Cakes

Ingredients

• 2 5oz cans of Salmon
• 1 egg
• ¼ cup finely chopped white onion
• 2 Tbsp. finely chopped fresh parsley
• 1 Tbsp. Greek yogurt or mayonnaise
• 1 tsp. Sriracha sauce (optional)
• Zest and juice of ½ lemon
• Pinch of salt (optional)
• ½ tsp. garlic powder
• ½ cup whole wheat bread crumbs or 1 cup of oats pulsed in blender or food processor until fine crumbs
• 3 Tbsp. avocado oil (or your preferred oil)

Instructions

1. Add the tuna or salmon to a large bowl. Stir in the onions and fresh parsley.
2. In a smaller bowl, whisk together the egg, yogurt or mayonnaise, Sriracha, lemon zest, and lemon juice.
3. Add the liquid mixture to the tuna mixture and stir together. Add the bread crumbs/ oats, and use your hands to combine and mix evenly.
4. Divide the mixture into 4 equal portions, about ½ cup each. Shape into 4 patties, each about 1 inch thick. Heat the avocado oil (or your desired cooking oil) over medium heat. Using a spatula, gently lay the tuna or salmon patties in the pan, and cook until browned, about 3-4 minutes on each side. Serve warm.

Simple and Nutritious Chickpea Apple Muffins

Chef Anthony demonstrates how to prepare these quick and easy 6 ingredient muffins using chickpea flour as the base.

Recipe: Chickpea Apple Muffins

Ingredients

• 1 and 1/3 cups chickpea flour (sifted, if lumpy)
• 2 tablespoons coconut sugar (or granulated sugar)
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
• 2 cups unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking)
2. In a large bowl, whisk the chickpea flour, coconut sugar, baking powder, cinnamon, and optional salt until blended.
3. Add the applesauce and vanilla to the chickpea flour mixture, stirring until well-blended. Divide batter evenly between the 9 prepared muffin cups
4. Bake in the preheated oven for 23 to 27 minutes until golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
5. Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.

Easy and Authentic Hummus

How to make this incredibly smooth and creamy homemade hummus, it’s easy to prepare and better than store bought!

Recipe: Easy and Authentic Hummus

Ingredients

• 1 can (15 oz.) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ tsp. baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ tsp. fine sea salt, to taste
• ½ cup tahini
• 2 to 4 Tbsp. ice water, more as needed
• ½ tsp. ground cumin
• 1 Tbsp. extra-virgin olive oil
• Any of the following garnishes: drizzle of olive oil or sprinkle paprika, or chopped fresh parsley

Instructions

Place the chickpeas in a medium saucepan and add baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if needed, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re soft. In a mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe, boiling softens them enough to process smoothly). Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 Tbsp. ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the Tbsp. if needed, until desired consistency. Feel free to add in any mix-ins, such as roasted red peppers, roasted garlic, or pesto at this point, and blend until incorporated. Place in a serving fish and garnish with your choice of olive oil, spices or fresh herbs. Hummus will keep refrigerated for up to one week.

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