These easy salmon cakes are a quick and delicious option for lunch or dinner. You can substitute the salmon for canned tuna if you wish. Tip – make enough for lunch the next day!
Preparation Time: 5 minutes
Cooking Time: 10 minutes
- 425 gr boneless salmon
- 1 white onion
- 5 tbsp coconut flour
- 4 free range eggs
- 2 celery stalks
- 2 tbsp of fresh finely chopped dill
- 2 tsp lemon juice
- ½ tsp sea salt
- 6 tbsp of extra virgin coconut oil
Mix salmon with diced onion, celery and spices. Add coconut flour and combine thoroughly.
Add eggs in and mix until well combined.
Warm pan up and melt coconut oil. Make patties and place on pan to cook until brown on both sides (approximately 4 minutes).