|Easy Gluten Free Salmon Cakes|
|photo by recipe author|
Servings: 10+ small cakes
Preparation Time: 40 minutes
- 14.75 ounces wild-caught canned pink salmon
- 3 large eggs
- 2-3 tablespoons coconut flour
- fresh cilantro
- fresh spinach, chopped
- 1-2 teaspoons garlic, minced
- coconut oil, for pan
Place salmon on a plate and mash evenly.
Beat eggs in a bowl. Add in coconut flour, then the mashed salmon. Combine well. Add in fresh cilantro, spinach and minced garlic. Mix batter.
Heat up coconut oil in a pan, on medium heat.
Scoop batter by the spoonfuls into the pan and gently flatten them to form round cakes. Fry until golden brown and crisp on both sides.
Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!