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Maple Pepper Salmon Cakes

by August 15, 2014

Quick, easy, and gluten-free salmon cakes with freshly cracked pepper and maple served with a creamy (dairy-free) maple sauce.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves:

4

Ingredients

  • 418g canned pink salmon, drained or equal amount of fully cooked fresh salmon
  • ½ cup quinoa flakes *see note
  • 1 large egg
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 tablespoon braggs liquid aminos or soy sauce
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin coconut oil
  • ¼ cup fresh flat leaf parsley, chopped
  • 2 green onions, sliced
Serve with: Maple Dressing

Instructions

  1. Combine all ingredients but oil in a medium sized bowl.
  2. Form the mixture into 8 patties.
  3. Heat oil in a medium sized skillet over medium-low 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 or cooling rack.

Notes

If you cannot find quinoa flakes, gluten-free breadcrumbs, millet flakes, or quick oats should work. I have not tried it with this recipe though.

Nutrition Information Per Serving

Calories:

333

Calories from Fat:

165.6

Total Fat:

18.4 g

Saturated Fat:

6 g

Cholesterol:

112 mg

Sodium:

312 mg

Carbs:

13.8 g

Dietary Fiber:

1.4 g

Net Carbs:

12.4 g

Sugars:

4.1 g

Protein:

26.9 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.

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