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15 minute Salmon Cakes with Fresh Tartar Sauce

by August 27, 2014

I love these cakes. They’re quick, easy, and only dirty one bowl + frying pan. They’ll wow dinner guests, or knock you off your lunch break feet.

Eating Style:

Candida Friendly, Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves:

4

Ingredients

  • 12 ounces pink salmon, canned and drained or fully cooked fresh
  • 1 cup dry gluten-free breadcrumbs
  • 2 large organic eggs
  • 1/2 red bell pepper
  • 2 green onions
  • 1/4 cup fresh parsley
  • 2 tablespoon fresh dill
  • 1.5 tablespoon lemon juice
  • 2 tablespoon coconut oil

Instructions

  1. In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.
  2. Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
  3. Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.

Notes

the cakes were a bit wet, but stayed together well once they were in the pan. To eliminate some of this ‘wetness’ you could try cutting the pepper separately, wrapping it up in a tea towel and ringing out some of the liquid. I bet this would do wonders!

Nutrition Information Per Serving

Calories:

340

Calories from Fat:

340

Total Fat:

17.2

Saturated Fat:

8.6 g

Cholesterol:

93 mg

Sodium:

638 mg

Carbs:

22.5 g

Dietary Fiber:

1.8 g

Net Carbs:

20.7 g

Sugars:

3.2 g

Protein:

8.4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...