EASY PALEO SALMON CAKES (LOW CARB + DAIRY FREE)
The
easiest salmon cakes you’ll ever make! These paleo salmon cakes are made with
canned salmon, paleo mayo, spices, and almond flour! Serve them as an appetizer
or with your favorite veggie for a complete healthy meal.
PREP
TIME : 5 mins
SERVING : 2
INGREDIENTS
· 2
6oz cans of wild salmon, drained (I use Vital Choice Wild Alaskan Pink Salmon)
·
1
large egg
·
1
1/2 tbsp paleo mayonnaisse, such a Primal Kitchen
·
3/4
tsp dijon mustard
·
1/2
tsp Worcestershire sauce
·
1/2
tsp Old Bay Seasoning
·
2
tbsp chopped green onion
·
1/4
C fine ground almond flour
·
pinch
of sea salt
·
1
tbsp Avocado oil for cooking
INSTRUCTIONS
1.
Place
the drained canned salmon in a large mixing bowl and break up with a fork.
2.
Whisk
the egg in a small mixing bowl. Add the paleo mayo, dijon mustard,
Worcestershire sauce, old bay, green onion and salt. Mix well to combine (mix
by hand or with a wooden spoon)
3. Form
the salmon mixture into four equal sized patties. Place on a plate and put in
your freezer for 10-15 minutes. Alternatively you may place in your
refrigerator for 1 hour.
4.
After
the salmon cakes are chilled, heat 1 tbsp of the oil over medium high heat in a
12 inch cast iron skillet*
5. Place
the salmon cakes into the hot skillet and cook for 3-4 minutes per side, or
until golden.
6.
Serve
with tarter sauce or your favorite dipping sauce.
NOTES
*you may
use a 10 inch cast iron skillet (or any type skillet but cast iron works best).
If using 10 inch, cook the salmon cakes two at a time.
Recipe from thisgalcooks.com
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