Salmon Fish Cakes with Creamy Dill Sauce

5 grams of carbs per serve

INGREDIENTS

  • Ingredients:
    For salmon fish cakes -
    ● 4 cans of salmon (680 g), drained and flaked
    ● 2 Tablespoons of fresh dill (6 g), finely chopped
    ● 4 medium eggs, whisked
    ● 1/4 cup of coconut flour (28 g)
    ● 1/4 cup of shredded coconut (20 g)
    ● 1/4 cup of coconut oil (60 ml)
    ● Salt and pepper, to taste
    For cooking the fish cakes -
    ● 2 Tablespoons of coconut oil (30 ml)
    For creamy dill sauce -
    ● 1/4 cup of mayo (60 ml)
    ● 1/4 cup of coconut milk (60 ml) 
    ● 2 cloves of garlic (6 g), minced or finely diced
    ● 2 teaspoons of fresh dill (2 g), chopped
    ● Salt and pepper, to taste

METHOD

1. In a small bowl, whisk to combine the dill sauce ingredients. Refrigerate half of the creamy dill sauce for leftovers and set aside the remaining sauce.

2. In a large bowl, thoroughly combine the fish cake ingredients. Form the mixture into 8 patties.

3. In a large pan, melt 2 Tablespoons (30 ml) of coconut oil. In batches, carefully place patties in the oil. Cook until golden brown on one side and turn over and cook until golden brown, about 3 to 4 minutes per side.