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
tablespoon
avocado oil for cooking
Instructions
- Remove the skin and finely chop the salmon.
- Combine the chopped salmon and the rest of the 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, flattening it into round cakes.
- Cook until browned, then flip and repeat on the second side.
Nutrition Facts (estimated)
Servings
6 cakes
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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