What’s not to love in a banh mi sandwich. This delicious Vietnamese sandwich is full of flavor with hints of cilantro, hoisin sauce, and fresh cut veggies. Typically banh mi’s are made with a flaky, crunchy bread. For us gluten free, low carb cats, this is a great alternative. I added my favorite protein, salmon to this to make these heavenly banh mi sandwich cakes. A mesh of 2 of my favorite things. These are versatile, gluten free and packed full of flavor. Add any vegetables you want to it, to create the ultimate snack or lunch.
Tips For Making Banh Mi Salmon Cakes
Salmon
When you cook the salmon make sure you take out all of the bones. If you are short on time, you could also use canned salmon as a substitute. If you aren’t a fan of salmon, tuna may also be a good alternative.
Vegetables
I like shredding my carrots with a cheese grater to make them extra fine. You can also use pre cut julienne carrots or cut them by hand. The carrots give it a hint of sweetness and are a main ingredient in banh mi sandwiches.
Almond Flour
Is a great binder and also makes it gluten free. Play around with other substitutes. Breadcrumbs would also be great.
Hoisin Sauce
Is a Hoisin sauce is a thick, fragrant sauce that is sweet and salty. It gives these cakes a distinct, velvety flavor. If you are gluten free look for the gluten free hoisin. San-J makes a great gluten free hoisin sauce.
Making the Patties
After you mix all your salmon mixture together you can form patties around 2 oz a piece. It should make around 9. With the remaining almond flour coat your patty in the flour so they will get extra crispy.
Cooking
You can bake them in an oven at 400, flipping half way through. You can also fry them if you want them to be extra crispy in a shallow frying pan with about an inch of oil. The other alternative would be putting them in an air fryer at 400 for about 10 minutes.
Spicy Mayonnaise
I love making a spicy mayo for these. So simple, and this mayo is great on sandwiches, fries, really anything.
Mix in sriracha or sambal to your favorite mayo and add in a splash of lime juice for acidity. Quick, perfect and simple.
Garnishes
These cakes are great alone with mayo but feel free to add some added veggies on top for extra crunch. Thinly sliced cucumbers are my favorite addition but feel free to add bell peppers, carrots, radish. You could put this on a bed of lettuce and make a salad with them. Make it yours!
Hope you enjoy. I would love to hear what you think of them!
Banh Mi Salmon Cakes
Ingredients
- 1 ½ Cups Almond Flour
- 1 Egg beaten
- 1 Lbs Salmon Skinned and de boned
- ¼ Cup Carrot Grated
- 2 Tbsp Cilantro
- 2 Green Onions Chopped
- 1 Tbsp Coconut Aminos
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Sambal
- ½ Tsp Salt and Pepper
Spicy Mayonnaise
- 1 Cup Mayonnaise
- 1-2 Tbsp Sriracha
- 1 Tbsp Lime Juice
Garnish Options
- Sliced Cucumbers
- Grated Carrots
- Red Bell Pepper Sliced
- Purple Cabbage Sliced
Instructions
- Preheat oven to 400 degrees.
- Take Salmon Filet and place on a baking sheet. Bake for 10 -15 minutes until fully cooked.
- Remove and flake filet in a large bowl.
- Add in 1 cup almond meal, carrot, egg, cilantro, green onions, coconut aminos, hoisin and sambal. Mix together.
- Form cakes and lightly coat in remaining almond flour.
- Spray baking sheet and place cakes on pan.
- Bake for 10 minutes. Flip and bake for another 10 minutes.
- Meanwhile make spicy mayo by adding it all ingredients in bowl and mixing it.
- Chop vegetables for garnish.
- Remove cakes when done and garnish with spicy mayo and vegetables.