Keto Salmon Cakes
Keto salmon cakes served with an avocado cream sauce. Makes 4 large or 5-6 small patties.
Ingredients
| 2 5 oz | pink salmon pouches (or cans, drained well) | |
| 1 | egg | |
| 1/4 cup | 60 ml | finely ground pork rinds (optional, but helps) |
| 1/2 | jalapeno, finely chopped | |
| 2 tbsp | 30 ml | sarayo (or plain mayo) |
| 2 tbsp | 30 ml | finely diced red onion |
| 1/4 tsp | 1.3 ml | garlic powder |
| 1/4 tsp | 1.3 ml | chili powder |
| to taste | salt and pepper | |
| 1 tbsp | 15 ml | avocado oil |
| 1 | avocado (for the sauce) | |
| 1/4 cup | 60 ml | sour cream |
| 3 tbsp | 45 ml | cilantro |
| 1-2 tbsp | 15–30 ml | avocado oil (to thin) |
| 1-2 tsp | 5–10 ml | water, to desired thickness |
| 1/2 lemon | juice of half a lemon | |
| to taste | salt and pepper |
Instructions
Salmon cakes:
- In a large bowl mix the salmon, egg, jalapeno, sarayo, red onion, ground pork rinds and seasoning.
- Form patties with the mixture (4 large or 5-6 small).
- In a non-stick skillet, drizzle the oil and cook the patties over medium heat for 4-5 minutes until each side is golden brown and crispy.
Avocado cream sauce:
- Blend all the sauce ingredients in a food processor until smooth.
- Serve the salmon cakes hot with the avocado sauce and an extra drizzle of sarayo.