EASY KETO SALMON CAKES

One note about this recipe: you can use fresh salmon, and cook that, but it’s not a huge deal for me. I often go for ease, accessibility and convenience over wild caught, free range. You do you!

This recipe has been updated to include nutrition information. Here are the macros and caloric info per servin:

Calories: 542
Total Carbs: 10g
Fiber: 6g
NET Carbs: 4g
Protein: 10g
Fat: 50g

Ingredients
For salmon cakes
300 gms of pink salmon (or cans, drained well)
1 egg
1/4 cup finely ground pork rinds (optional, but helps)
1/2 jalapeno, finely chopped
2 tbsp plain mayo
2 tbsp finely diced red onion
1/4 tsp garlic powder
1/4 tsp chilli powder
Salt and pepper to taste
1 tbsp avocado oil

Avocado cream sauce
1 avocado
1/4 cup sour cream
3 tbsp cilantro
1–2 tbsp avocado oil (to thin)
1–2 tsp Water, to desired thickness
Juice of half lemon
Salt, pepper to taste

Instructions

In large bowl mix salmon, egg, jalapeno, mayo, red onion, ground pork rinds and seasoning
Form patties with mixture (4 large or 5-6 small)
In non stick skillet, drizzle oil and cook patties over medium heat 4-5 minutes until each side is golden brown and crispy
avocado sauce
Blend all ingredients in food processor until smooth
Serve salmon cakes hot with avocado sauce and extra drizzle of mayo.