Salmon Cakes

Makes 6-7 salmon cakes ( about 3 inches in size and 1 inch high)
Serving is 1-2 cakes

For the Salmon Cakes

2 cups cooked or canned salmon

1 medium red or yellow bell pepper, diced

1 medium yellow onion, diced

5 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

2 tsp salt

2 tsp ground pepper

2 tsp lemon zest

juice of half a lemon

2 tsp herbs of Provence

2 tsp cumin

1 egg

1/2 cup almond flour

1/3 cup cassava flour ( add 1-2 tbsp. if mixture is too wet)

Avocado oil for pan frying

For the Tartar Sauce

½ cup homemade or avocado oil based mayonnaise

¼ cup dill relish or diced pickles

2 tsp horseradish (optional to spice it up)

For the salmon cakes

Combine all ingredients in a large mixing bowl, Mix well. Form mixture into 6-7 cakes, 3 inches round and about 1 inch thick. Heat 2 tablespoons of avocado oil in a large skillet over medium- high heat. Working in batches cook salmon cakes about 5 to 7 minutes per side until golden brown. Transfer patties onto a plate lined with paper towels. Let rest for 2 minutes before serving.

For the tarter sauce

In a bowl, combine all ingredients, mix well.

Nutrition Facts

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Salmon Cakes

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