Salmon Cakes
These Salmon Cakes are not only a great way to get in some healthy fats in the form of Omega-3s, but they are Whole30 compliant! While most grain-free salmon cakes use almond flour, this recipe calls for coconut flour, making them a slightly more affordable option and giving them a delicious, light coconut taste. I love them topped with a fried egg and little scoop of homemade mayo, but feel free to enjoy them with a simple side salad.
Ingredients:
10-12 ounces cooked salmon
3 eggs
1/4 cup coconut flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic
2 green onions finely chopped (~1/8 cup)
1 tablespoon olive oil
Instructions:
Combine the salmon, eggs, coconut flour, salt, pepper, and garlic in a blender until smooth, about 30 seconds.
Once smooth, mix the scallions into the salmon mixture by hand.
Heat a large skillet on medium and add the olive oil. Measure out 1/4 cup of the salmon mixture and shape into 8 patties. Cook patties on one side for about 3-5 minutes (until browned), then gently flip and cook another 3-5 minutes until both sides are browned.
Remove from heat and enjoy. I like them best topped with a fried egg and some mayo!
Servings: 2-3
Cooking time: 30 minutes
