Canned Salmon Cakes
Ingredients
- 14.75 oz pink or red canned salmon drained
- ¼ cup fine almond flour
- 1 egg lightly beaten
- ¼ cup diced red onion
- ¾ tsp dried garlic
- ¾ tsp Worcestershire sauce
- 1 tbls capers
- ½ tsp salt
- ½ tsp fresh cracked black pepper
- ¾ tsp Dijon mustard
- ⅛ tsp red pepper flakes
- 2 tsp extra virgin olive oil divided
Instructions
- Using a fork, gently fluff the salmon into small flakes in a medium-sized bowl.
- Add in the almond flour, egg, onion, garlic, Worcestershire sauce, capers, salt, pepper, mustard, and red pepper flakes. Mix gently until combined.
- Form into 5 equally sized patties. Shaping the patties using a smaller diameter and a thicker center may help the patties hold their shape better.
- Heat a medium skillet over medium/high heat. Add 1 tsp olive oil and heat until just smoking hot.
- Gently add the salmon cakes and let sit to sear and cook halfway through, about 4-5 minutes. Flip over to sear the other side for an additional 3-4 minutes, adding the remaining oil to the pan. Be careful to not to over-handle the patties so they don’t fall apart. Flip only once and do not move around within the pan.