Paleo Salmon Cakes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the flaked canned salmon, beaten egg, almond flour, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.

   Ca. 2 min.

   Kokkens note: Ensure the salmon is well-drained to prevent soggy cakes.

2. 2

   Mix all ingredients thoroughly until well combined.

   Ca. 1 min.

3. 3

   Form the mixture into 8 equal-sized patties, about 1 inch thick.

   Ca. 5 min.

   Kokkens note: Lightly moisten your hands with water to prevent sticking while forming the patties.

4. 4

   Heat the avocado oil in a large non-stick skillet over medium heat.

   Ca. 2 min.

   Kokkens note: Use a skillet large enough to fit all cakes without overcrowding, or cook in batches.

5. 5

   Carefully place the salmon cakes into the hot skillet.

6. 6

   Cook for 4-5 minutes per side, or until golden brown and cooked through.

   Ca. 10 min.

   Kokkens note: Avoid moving the cakes too much to allow a nice crust to form.

7. 7

   Remove from the skillet and serve immediately.

   Kokkens note: These are delicious with a side of mixed greens or a squeeze of fresh lemon.