Asian Salmon Cakes
These Asian Salmon Cakes take less than 30 minutes to make and are perfect for weeknight dinner. They are packed with asian flavours, pan seared and served topped with a tropical fruit salsa.
Servings: 6 cakes
Calories: 280kcal
Ingredients
- 500 grams salmon (skinless)
- 2 eggs
- 3/4 cups almond flour*
- 2 tbsp fresh ginger grated
- 2 tbsp coconut aminos (or tamari/soy sauce)
- 1/2 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/2 cup scallions chopped
- 1/4 cup cilantro chopped
- 2 tbsp oil
Instructions
- Cut the salmon into very small pieces approx 1cm in size
- In a bowl combine the eggs, almond flour, ginger, coconut aminos, sesame oil, lime and scallions, stir until well combined
- Add in the cubed salmon and cilantro and mix until the salmon is evenly distributed throughout the mixture
- Form cakes approximately 2 inches in diameter and place on a parchment paper lined baking sheet.
- Heat oil in a frying pan over medium heat
- Saute the cakes for approximately 5-6 minutes per side or until they turn a golden brown in color
- Serve topped with the fruit salsa. Enjoy!
Notes
*if the mixture looks too wet then add another tablespoon of almond flour
Nutrition
Calories: 280kcal | Carbohydrates: 5g | Protein: 22g | Fat: 13g | Sodium: 172mg | Potassium: 461mg | Fiber: 2g | Sugar: 1g