Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)
These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.
Servings: 10 salmon cakes
Ingredients
- 1 1/2 cups grated zucchini
- 3/4 tsp sea salt divided
- 2 6 oz cans of wild salmon drained
- 2 eggs
- 2 garlic cloves minced
- 3 tbsp coconut flour
- 2 tbsp paleo mayonnaise
- 1 tbsp dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 2-3 tbsp coconut oil or your preferred cooking oil
Instructions
- Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently.
- Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
- Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
- Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
- Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.
- Serve with your favorite sauce.
Nutrition
Serving: 1salmon ake | Calories: 108kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 348mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 6.5mg | Calcium: 12mg | Iron: 0.4mg