Easy Gluten-Free Salmon Cakes
Servings: 10+ small cakes
Preparation Time: 40 minutes
Ingredients:
- 14.75 ounces wild-caught canned pink salmon
- 3 eggs, (large)
- 2–3 tablespoons coconut flour
- fresh cilantro
- fresh spinach, chopped
- 1–2 teaspoons garlic, minced
- coconut oil, for pan
Directions:
Place salmon on a plate and mash evenly.
Beat eggs in a bowl. Add in coconut flour and then mashed salmon. Combine well. Add in fresh cilantro, spinach, and minced garlic. Mix batter.
Heat up coconut oil in a pan on medium heat.
Scoop batter by spoonfuls into the pan and gently flatten them to form round cakes. Fry until golden brown and crisp on both sides.
Myra from Lewiston, ME, won $50 for this recipe and photo! Submit your recipes and photos here!