Salmon Cakes
Ingredients:
- 12oz. salmon, cooked
- 2 eggs
- 1 garlic clove, minced
- 1/3 cup onion, minced
- 1 celery rib, minced
- sea salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp coconut flour
- 3 tbsp coconut oil
- lemon wedges, to serve
Directions:
- In a large mixing bowl, add the cooked salmon. Using a fork, break the salmon apart.
- Add minced garlic, onion, celery, salt, black pepper, and lemon juice and mix well.
- Add coconut flour and continue mixing until the coconut flour is well incorporated.
- Add the eggs and mix until everything is well combined .
- Using your hands, form into equal sized patties (cakes).
- Heat the coconut oil in a skillet over medium high heat.
- Once heated, place the salmon cakes into the skillet. Cook for 3 minutes per side, being careful not to burn.
- Serve with lemon wedges.
Lemon Herb Aioli
Ingredients:
- 2/3 cup homemade mayo
- 1 large clove garlic, omit for low FODMAP
- 1-2 T fresh parsley, chopped
- 1-2 T fresh dill, chopped
Directions:
- Add garlic and herbs to mayo base and mix until well combined.
- Serve on the side with salmon cakes.
