26 oz. cans wild caught salmon, thoroughly drained12 oz total. Important to drain water completely!
1medium onion finely choppedyellow or red onion will work
2garlic cloves grated
1/4cupfresh chopped cilantro
1/4tspred chili powder
1/2tspsalt or more to taste
Ghee or coconut oil to pan fry
Avocado chutney or cumin garlic yogurt sauce to serve with the cakes!Use avocado chutney if Whole30; omit yogurt sauce.
Ingredients for Cumin Garlic Yogurt Sauce (if not on Whole30)
2cupsfull fat yogurtwhisked until smooth. NOTE: If you use greek yogurt, it will be quite thick but will work as a dipping sauce.
Instructions for Salmon Cakes
Combine all ingredients listed above in a large mixing bowl and mix until well combined.
Form evenly sized cakes (about 2 inches in diameter) using your hands and set aside. NOTE: They should form a batter that binds easily. If they're too wet, add a little more almond flour.
Place a frying pan on medium heat and add a couple tbsp of oil in the pan. Once oil is melted, place 3-4 cakes in pan at a time leaving enough room to flip them. Fry on each side until golden brown. Repeat this process until all cakes are fried.
Serve immediately with avocado chutney or cumin garlic yogurt sauce, fresh chopped cilantro and fresh lemon wedges! Enjoy!
Instructions for Cumin Garlic Yogurt Sauce
Combine all ingredients listed in a bowl and whisk well until smooth.