Our recipe for salmon cakes is paleo-friendly and grain-free. They’re sure to be a crowd-pleaser and a deliciously light meal to enjoy around the dinner table. We like to serve them with a bit of lemon and aioli
Ingredients
- One 6 oz. can of boneless and skinless salmon
- ½ of a medium onion, peeled and diced
- 1 Tablespoon + 1 teaspoon of coconut flour
- 2 large eggs
- 1 rib of celery, diced
- 1 Tablespoon of dried dill
- 1 teaspoon of lemon pepper
- ¼ teaspoon of salt
- 3 Tablespoons of coconut oil
Instructions
- Put salmon into a bowl, break it up with a fork and add diced onion, celery and spices.
- Combine with coconut flour
- Add in eggs and mix well for about one minute
- Place a large skillet over medium high heat and add your coconut oil
- Shape mixture into patties, roughly 2 inches wide
- Add patties to the pan and cook until the sides are golden brown, approximately 3-4 minutes on each side
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