Prevent Bone Loss with Calcium Rich Foods: Salmon Fish Cakes

| July/August 2002

Serves 4
When it comes to calcium absorption, it’s helpful to try to get your flavor from herbs and less from salt and pepper.

  • 3 1/2 tablespoons instant oatmeal
  • 5 tablespoons warm water
  • 1 can (14.75 ounces) salmon (with bones)
  • 2 teaspoons natural apple cider vinegar
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon organic lime zest
  • 8 ounces (1 cup) medium tofu processed with calcium sulfate
  • 1 cup fresh cilantro, coarsely chopped
  • 4 scallions, white portion minced, green portion finely chopped
  • 2 tablespoons olive oil
  1. In a glass bowl large enough to hold all of the ingredients, stir together the oatmeal and water. Drain the salmon and place it on a plate.
  2. Flake the salmon on the side of the plate, scraping and discarding the skin if desired, and separating the larger bones on the side. Smash the bones well with a fork (they are fairly soft) before mixing them back into the salmon.
  3. Stir all of the ingredients in order, except the oil, into the oatmeal. Heat a griddle or a heavy, shallow pan to medium-high.
  4. Form 8 flat cakes out of the fish mixture. Brush each side of the fish cakes with oil before placing them on the hot pan or griddle. Do not crowd the cakes.
  5. Cook one side for 5 minutes, then use a sharp metal spatula to flip the cakes. Cook until lightly browned. Serve over Sesame Salad.

Debbie Whittaker, the Herb Gourmet, is a culinary herbalist and instructor.

Click here for the original article, Prevent Bone Loss with Calcium Rich Foods. 

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