Recipe: Salmon Cakes

Ingredients

8–10 ounces cooked salmon (flaked and skin removed) or two 5 ounce cans of boneless salmon (drained)
1 teaspoon garlic (minced) or ½ teaspoon garlic powder
⅓ cup yellow onion, diced
⅓ cup shredded or riced vegetables
½ teaspoon regular or smoked paprika
1 teaspoon cumin
¼ teaspoon fine kosher or sea salt
¼ teaspoon black pepper
2–3 tablespoons coconut flour (about 25 grams)
2 large eggs
3 tablespoons herbs or ½ teaspoon dried herbs

Combine the salmon, onion, riced vegetables, spices, and coconut flour in a large bowl.
Add the egg to the mixture and stir to combine, then fold in the fresh parsley.
Using a large spoon or scoop, form 6-7 patties that are about ½ inch to 1 inch thick and 3 inches wide.
For stovetop cooking, heat oil or butter in a pan and fry the patties for 3-4 minutes on each side until golden brown.
For air frying, chill the patties for 10 minutes, then cook at 400°F for 10-12 minutes, flipping halfway through.
For oven baking, preheat to 400°F and bake the patties for 20-25 minutes, flipping halfway through.

Servings

7-8 patties

Calories

Total fat

3.2g

Total carbohydrates

2.7g

Total protein

9.7g

Sodium

94.6mg

Cholesterol

69.7mg