Crispy Salmon Cakes - Whole30 - KETO - PALEO
Calories 850kcal
Ingredients
- 2 cans salmon (wild caught, 12oz)
- 3 sprigs cilantro (wild caught, 12oz)
- 3 sprigs oregano (wild caught, 12oz)
- 3 cloves garlic (wild caught, 12oz)
- 1 lemon (zested and juiced)
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon fine salt
- 1 tablespoon olive oil
- 2 large eggs
- 3 tablespoons flax seed meal
- 2 tablespoons duck fat (wild caught, 12oz)
Instructions
- 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.
- 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.
- Heat in the toaster oven or in a skillet over medium heat for 3-4 minutes.
Originally posted 2019-02-20 18:33:45.
