Salmon Cakes
Ingredients
-
1
pound
wild Alaskan salmon
-
¼
cup
cashew flour
-
¼
cup
arrowroot flour
-
1
large
egg
-
1
tablespoon
gluten-free Dijon mustard
-
1
tablespoon
lemon juice
-
½
teaspoon
sea salt
-
½
teaspoon
crushed chili (optional)
-
¼
teaspoon
smoked paprika
-
as needed
none
avocado oil for cooking
Instructions
- Remove the skin from the salmon and finely chop it.
- Combine the chopped salmon with the other ingredients in a mixing bowl.
- Heat a 12-inch skillet over medium heat and add a tablespoon of oil.
- Drop the mixture into the skillet in piles and flatten them into cakes.
- Cook until browned, then flip and brown the other side.
- Serve over salad with dairy-free Caesar dressing if desired.
Nutrition Facts (estimated)
Servings
6 cakes
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
300mg
Cholesterol
70mg
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