Salmon Shrimp Cakes with a Tarka Aioli

This recipe for Salmon Shrimp Cakes hits the spot on a busy sort of day. It is just as good for leisurely snacking. It is made with a combination of salmon and almond meal. Protein packed, easy and gluten free. I make this in my air-fryer resulting in a quick and crispy cake. I use salmon, as that is what my son can eat but any firm fleshed fish will work for this recipe.

The shrimp minced in gives it a nice body. But this can be done with just salmon. What puts this over the top is the dipping sauce and binding. And it can be done with any firm fleshed white fish as well.

More About the Salmon Shrimp Cakes and the Aioli

The Salmon Shrimp Cakes and the Aioli both have some mayo added to the mix.

The fish cake gets most of its flavor from fresh Garam Masala. There is a little bit of chopped herbs and fresh chilies thrown in for good measure. Add the almond meal gives the cakes just a little binding but keeps it much lighter and healthier than adding something like potatoes. These are fashioned around North Indian cakes cakes called tikkis.

What is tarka?

The aioli, gets a final pop of flavor from a seasoned oil. This process of infusing oil with spices is called Tarka. This is a technique, most commonly used with lentils or dal, like this tarka dal. For added flavor, you can use a well seasoned oil, like coconut oil or even mustard oil.

Salmon Shrimp Cakes

My Story about these Salmon Shrimp Cakes

All things considered, we are planning a week of vacation and food travel right here in NY State. Actually, something I have wanted to do but have not really had the time for. Intertwining this with trails and walks with a grand finale to Niagara Falls. Naturally, thanks to all the travel bans we will be sticking to the US side of things. We seem to be gravitating to much simpler things again. All in all, there definitely is a certain charm to doing that.

This is really a quick sort of post about a simple but good recipe. As for the aioli, I did use ready made mayo and gave it a garlic and crushed red pepper tarka or tempering to give it a nice flavor pop.

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Salmon Shrimp Cakes with a Tarka Aioli

Salmon Shrimp Cakes with a Tarka Aioli

Ingredients

    For the fish cakes
  • 1/2 pound shrimp, shelled and de-veined
  • 1 pound of salmon, cut into large pieces
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green chilies, minced
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon minced tarragon (optional but a great idea)
  • 1 tablespoon fresh garam masala
  • 2 tablespoons mayonnaise
  • 1 egg
  • Salt to taste
  • 1/2 to 3/4 cup almond meal (enough to bind comfortably)
    • For the aioli
  • 1 tablespoon mayonnaise
  • 1/2 cup yogurt
  • 1 teaspoon olive oil
  • 2 cloves garlic thinly minced.
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon crushed red pepper flakes
  • Lemon slices and wedges to serve

Instructions

  1. Place the shrimp in a food processor and pulse a few times, until finely chopped.
  2. Add in the salmon, garlic, ginger, green chilies, chopped cilantro, tarragon (if using) garam masala, mayonnaise and egg and process until well mixed.
  3. Remove into a mixing bowl and add in the salt and enough almond meal to mix.
  4. Shape into 3 inch patties.
  5. Brush well with oil and place in the air fryer. Cook for 8 minutes at 450 degrees. Turn, brush well again with oil and cook for another 6 to 7 minutes. Essentially until the cakes are golden.
  6. While this is cooking, mix the yogurt and mayo well.
  7. Heat the oil and add in the garlic and cook until fragrant and pale golden. Add in the mustard seeds and allow the seeds to crackle. Stir in the crushed red pepper flakes and pour this over the yogurt mayo mixture.
  8. Place the salmon cakes on a serving dish, serve with the aioli and lemon slices.
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