EASY KETO SALMON CAKES
Just finished making the recipe and they are delicious! I made a second batch and added four minced green olives and two tbsp of chia seeds. I didn’t have the pork for the second go-round, but in lieu, added 1/8 cup of coconut oil . . . . the patties held together just as well as the first batch. Phew!
ingredients
salmon cakes- Two 5 oz pouch of pink salmon (or cans, drained well)
- 1 egg
- 1/4 cup finely ground pork rinds (optional, but helps)
- 1/2 jalapeno, finely chopped
- 2 tbsp sarayo (or plain mayo)
- 2 tbsp finely diced red onion
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- Salt and pepper to taste
- 1 tbsp avocado oil
avocado cream sauce
- 1 avocado
- 1/4 cup sour cream
- 3 tbsp cilantro
- 1–2 tbsp avocado oil (to thin)
- 1–2 tsp Water, to desired thickness
- Juice of half lemon
- Salt, pepper to taste
- instructions
- In large bowl mix salmon, egg, jalapeno, sarayo, red onion, ground pork rinds and seasoning
- Form patties with mixture (4 large or 5-6 small)
- In non stick skillet, drizzle oil and cook patties over medium heat 4-5 minutes until each side is golden brown and crispy
- avocado sauce
- Blend all ingredients in food processor until smooth
- Serve salmon cakes hot with avocado sauce and extra drizzle of sarayo
Source of EASY KETO SALMON CAKES Recipe @ heyketomama.com
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