Kitchen Supplies:

  • Medium pot
  • Colander
  • Large bowl
  • Large pan

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


1 parsnips

1 sweet potatoes

1 cup green kale

to taste salt & pepper

2 radish, red

1 stalk celery

1 apple, gala

1/4 cup biodynamic extra virgin olive oil

2 tablespoons lemon-maple dressing (olive oil, sea salt, maple syrup, lemon juice, maple mustard, apple cider vinegar)

1 hope eggs (large)

1/4 cup chickpea flour

1/4 cup gluten free bread crumbs

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Prepare the Veggies
• Rinse the root veggie and sweet potato and slice them into 1-inch cubes.
• Rinse the kale and thinly slice it into ribbons.
• Bring a medium pot filled with water and a pinch of salt to boil. Once boiling, add the root veggie and sweet potato cubes. Boil until tender, 8-10 minutes.
• Drain in a colander and return to the pot, along with the kale ribbons.

Make the Salsa
• Rinse the radish, celery, and apple.
• Core and finely dice the apple.
• Thinly slice the radish and celery.
• Add the veggies and apple to a large bowl and drizzle with 2 tbsp. olive oil and the Lemon-Maple Dressing. Toss to thoroughly coat and set aside in the fridge.

Assemble the Salmon Cakes
• Remove any skin/bones from the salmon fillet(s) and flake it into small pieces with a fork.
• Add the salmon flakes to the medium pot with the sweet potato mixture, and season with salt and pepper to taste.
• Using a fork, mash the mixture until well combined.
• Stir in the egg, flour, and breadcrumbs.

Cook the Salmon Cakes
• Heat 2 tbsp. olive oil in a large pan over medium-high heat.
• Use a spoon to scoop some of the salmon batter onto the pan. Repeat the process until you have filled the pan without overcrowding.
• Cook until golden-brown, about 8-10 minutes, flipping halfway through.

Bring It All Together
• Evenly divide the salmon cakes between two plates and serve with radish and celery salsa on the side!