18
Salmon Cakes
2 servings
INGREDIENTS
1 Can Salmon well-drained 1 large organic egg 1 tablespoon of almond meal 1/2 tablespoon of coconut flour (ordinary if easier)
1/4 cup diced red onion 2 tbsp diced capsicum 2 tbsp chopped parsley 1 tbsp Dijon mustard 2 tsp of fresh lemon juice 1/2 tsp of onion powder 1/2 tsp of sea salt 1/4 tsp of ground pepper coconut oil, cooking spray
Salad
2 cups of spinach 1/2 large cucumber, diced 1 green onion, sliced 2 tbsp of fresh lemon juice 2 tbsp of Dijon mustard 1.5 tbsp of nondairy milk 1 tsp of avocado oil
DIRECTIONS Mix salmon and all ingredients together and divide the mixture and shape it into four patties. 1.
2.
Cover medium skillet with cooking spray over medium low heat. Add the patties and cook for five minutes. Turn and cook for an additional 5 minutes until golden to make. Prepare salad, and whisk the mustard the lemon juice, milk, and oil in a bowl and drizzle on top.
3.
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