Are you a seafood hater that needs a way to get more EPA and DHA in your life? Love seafood but tired of salads? Just want something new for dinner? If you answered yes to any of these, than these Salmon Cakes might just be your new BFF.
Tender salmon is combined with a couple clean, Whole 30 friendly ingredients to create these delicious cakes, perfect for dipping in your favorite sauce or dressing. Add you favorite spices or try our favorite for a meal that's full of Omega-3's and friendly for almost any diet (did I mention they're Whole30 friendly ;)?!
Adapted from Rachel Ray Salmon Cakes
1/4 Cup plantain flour (or flour of choice)
1/4 diced onion
2 tsp Spice Cave Sea
1/2 bell pepper, diced
oil for frying (we like coconut!)
For a yummy dipping sauce, combine:
2 Tbsp Primal Kitchen Mayo
1 tsp vinegar
dash of hot sauce or spice blend of choice
Combine all salmon cake ingredients in a large bowl.
Patty out in the palm of your hand, about 2 tbsp per patty, then carefully lay into a frying pan with hot oil.
Fry about 4 minutes on each side, over medium. Cover after about 8 minutes and turn to low to finish cooking if still soft in the middle.
Serve with your favorite greens.
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