Curry Salmon Cakes
These Curry Salmon Cakes come together in 15 minutes and make the prefect quick & healthy meal or meal prep dish, and are paleo and Whole30 approved.
Servings 6 patties
Calories 171kcal
Ingredients
- 2 6-ounce cans wild caught salmon, drained
- 1 tablespoon curry paste
- 1 large egg
- 1 tablespoon coconut flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- pinch of red pepper flakes
- salt and pepper, to taste
- avocado oil
- optional toppings: kokonut yogurt, avocado, fresh herbs...
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
- In a medium sized mixing bowl, add all ingredients. Mix to incorporate all ingredients together, making sure salmon is broken up.
- Using a 1/4 cup as a scoop, scoop out mixture and form into patties. Mixture should make 6 patties.
- Spray the parchment paper with avocado oil. Place patties on sheet and spray with avocado oil. This is not necessary, but helps gets them golden brown. Bake for 10 minutes.
- Top with optional toppings.
- Enjoy!
Nutrition
Serving: 2g | Calories: 171kcal | Carbohydrates: 3g | Protein: 29g | Fat: 5g | Fiber: 1g | Sugar: 1g