Crispy Salmon Cakes – Whole30 – KETO – PALEO

Crispy Salmon Cakes - Whole30 - KETO - PALEO

Ingredients

• 2 can salmon ((wild caught, 12oz))
• 3 sprig cilantro ((wild caught, 12oz))
• 3 sprig oregano ((wild caught, 12oz))
• 3 clove garlic ((wild caught, 12oz))
• 1 lemon (zested and juiced)
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp fine salt
• 1 tbsp olive oil
• 2 large eggs
• 3 tbsp flax seed meal
• 2 tbsp duck fat ((wild caught, 12oz))

Instructions

1. Heat a large cast iron skillet over medium heat.Open and drain the cans of salmon, crumble the salmon in to a large bowl.Add in the minced herbs, lemon zest and juice, cumin, pepper, onion, salt and olive oil.
2. Mix well.Mix in the eggs and then the flax meal.Shape 6 even patties.Cook as many as will fit in the skillet without over crowding, usually 4, at a time.Cook for 4 minutes each side or until golden brown.Remove from the heat set on a cooling rack to drain or paper lined plate.Cook the remaining salmon cakes and enjoy!Store in an airtight container in the fridge.
3. Heat in the toaster oven or in a skillet over medium heat for 3-4 minutes.