Salmon Cakes
These salmon cakes make the perfect quick and easy lunch or dinner!
Ingredients
- 3 5 oz cans of wild caught salmon
- 2/3 cup almond flour
- 1/4 cup avocado mayo
- 1 egg
- 1/2 cup finely diced pepper & onion We used white onion and red/orange peppers, but use what you have on hand
- 1 tsp garlic powder
- 1/2 tsp salt & pepper
- 2 Tbsp fresh parsley (chopped)
- 2 Tbsp avacado oil or melted ghee
Instructions
- Preheat oven to 400 degrees.
- Combine all of the ingredients (except the oil/ghee) together in a bowl.
- Line a baking sheet with parchment paper.
- Either spray it with or spread avocado oil or melted ghee over the parchment. This will help the salmon cakes crisp up.
- Using a ¼ cup, scoop the mixture and place on the pan. Use your hands to shape if needed.
- Bake for 15 minutes and then flip them.
- Bake for another 10-15 minutes until golden brown and slightly crispy on both sides.
- Serve on a salad or in a lettuce cup and top with your favorite aioli or tartar sauce!