Salmon Cakes (makes 4 patties)



10 oz. of wild pink salmon (canned & drained)

2 eggs beaten

2 cloves garlic minced

2 tbsp. chopped onion

2 tsp. mustard

2 tsp. coconut flour

3 tbsp. coconut oil

1 tsp. rosemary

1 tsp. sage

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika

2 tsp. black better



  1. Drain the excess water from the canned salmon. Combine the salmon, eggs, garlic clove, onions, spices and mustard in a bowl.
  2. Mix well and form 4 even sized salmon patties.
  3. In a large pan over medium heat, melt the coconut oil so that there is a thin layer thick on the pan.
  4. Place the patties on the pan and flatten them with a spatula. Allow the patties to brown on one side before you flip them. (Should take about 2-3 minutes on each side)
  5. Make sure they cook all the way through (I flipped mine a few times so they were crispy)

Nutrition facts: (4 servings): per serving: 215 calories; 14g fat, 2g carb, 19g protein


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