Gluten-Free Salmon Cakes
Servings: 2–3
Preparation Time: 12 minutes
Ingredients:
- 2 tablespoons onion, finely diced
- 2 tablespoons celery, finely diced
- 1 tablespoon parsley, finely chopped
- 1 small garlic clove, finely minced
- 1/4 cup avocado, mashed
- 1 teaspoon Old Bay Seasoning (or other preferred seasoning)
- 1/4 teaspoon dried dill
- 6 ounces cooked salmon
- 1 1/2 tablespoons coconut flour
- 2–3 tablespoons full-fat coconut milk*
- 2 tablespoons coconut oil
Directions:
Finely chop the onion, celery, parsley, and garlic. Place the chopped veggies, avocado, seasoning, salmon, and coconut flour into a bowl. Mix well, and then add 2 tablespoons coconut milk and mix again. Add additional coconut milk, up to a tablespoon if needed, to hold the mixture together. Add additional salt and pepper to taste.
Form patties and arrange on a plate or other dish. Make 14–16 mini cakes or 5–7 medium-sized cakes. Cover and place in the refrigerator for approximately an hour.
To cook, heat coconut oil in skillet over medium heat. When the oil is hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4–5 minutes per side, flipping only once (make sure first side is crispy and golden brown before flipping).
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Annie, Atlanta, GA.
