Today I made the family Butternut Squash Salmon Cakes for lunch. They are healthy and much better than store bought fish sticks for the kids. And I must add that they are FUN- using a cookie cutter they can be made into a variety of shapes.
1 can Wild Alaskan Salmon or one cooked salmon fillet (check out the Eco-Best options for fresh fish. For canned I like Wild Planet. Good company with great standards.)
1/2 cup mashed butternut squash
1/3 cup chopped celery
2 Tbsp chopped chives
3 heaping tbsp. bread crumbs and extra to top (gluten free crumbs work just as well) and if you are avoiding all grains try it with shredded coconut...seriously its good!
Mix together all ingredients. I like to freeze chunks of butternut squash from my garden so I always have any amount handy. You can buy frozen or take a little extra time and peel and cook one fresh.
Next place cookie cutter on baking sheet and fill bottom with thin layer of bread crumbs. If you decide not to use cookie cutters just form a little cake and coat lightly with bread crumbs.
Then fill up with salmon mixture
And sprinkle more breadcrumbs on top.
You should get about 6-8 cakes depending on how thick you make them. Place in preheated 350 degree F oven and bake for 10-15 minutes on both sides, again depending on how thick you have made them. Outside should be a golden brown when ready.
The kids loved them. Truth be told, you can see from the picture that I could have browned the breadcrumbs a bit longer, but I was getting the stare down from the kids. They were hungry...and they gobbled them up. The cakes freeze well so you can always make a big batch and have them on hand in a flash. Enjoy!