Coconut Flour Salmon Cakes Gluten Free Scd Paleo Recipes
COCONUT FLOUR SALMON CAKES GLUTEN FREE SCD PALEO
So eloquent and redic delic as an appetizer, snack quick grab from the fridge, or as entree for family and guests at holiday celebrations. Great tradition on meatless Good Friday! They are especially wonderful at the end of the night, with a glass of red wine (truly [an anti-inflammatory see here),|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2777480/] and candle light. Hitting your body with many safety signals FEELS and TASTES so great! The best: this recipe is way better than traditional restaurant versions which have filler ingredients like breadcrumbs, mayonnaise, and Worcestershire. Using coconut flour and eggs as binder, they hold their shape beautifully! Enjoy!
Provided by Patricia Carter
Categories Recipes: Fish
Number Of Ingredients 13
Steps:
- Drain the salmon.
- Combine all ingredients except coconut flour & coconut oil.
- If the mixture is runny, sift coconut flour on top and mix well.
- Heat enough coconut oil to create ~ 1/8" layer on the bottom of a cast iron skillet.
- Using a 1/4 cup measuring cup, scoop up and drop 3 or 4 spoonfuls of batter onto the hot skillet; flatten slightly. Here's my big tip: Don't crowd the salmon cakes! Leave room between them and they will brown beautifully!
- Saute or fry until a gorgeous golden crust forms; flip and repeat.
- Plate and enjoy with a drizzle of SCD Delicious Homemade Dijon Mustard, recipe posted here or on my Pinterest Condiment Board!
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