Salmon Cakes

Source

Adapted from The Gluten-Free Almond Flour Cookbook

Ingredients

Display units in Metric

2	cans	salmon or 1 lb cooked salmon
¹⁄₂	cup	blanched almond flour
2		eggs
1	tsp	dried dill
¹⁄₂	tsp	sea salt
~¹⁄₂	cup	butter or ghee for frying

Combine all ingredients except the butter or ghee in a food processor until ground thoroughly.

Form mixture into little patties (I can usually make about six or so, but it depends on how large you make them).

Meanwhile, heat butter or ghee in a skillet over medium-high heat until very hot.

Drop patties into hot fat and fry on one side for about five minutes, then flip and fry for another five minutes. Flip again and keep frying and flipping them (I know, very technical language here) until they have reached your desired level of crispiness.

Serve immediately or also good served cold in a salad.

Combine all ingredients except the butter or ghee in a food processor until ground thoroughly.
Form mixture into little patties (I can usually make about six or so, but it depends on how large you make them).
Meanwhile, heat butter or ghee in a skillet over medium-high heat until very hot.
Drop patties into hot fat and fry on one side for about five minutes, then flip and fry for another five minutes. Flip again and keep frying and flipping them (I know, very technical language here) until they have reached your desired level of crispiness.
Serve immediately or also good served cold in a salad.

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