These salmon cakes are the perfect veggie dense meal made with simple canned salmon! They’re paleo, AIP, and whole30 compliant.
- 12 oz zucchini (about 2.5 cups, chopped)
- 1/2 cup leek (white part only), chopped
- 2 6oz cans of salmon
- 3 tbsp avocado oil
- 1 egg (sub gelatin egg for AIP, see below)
- 3 tbsp coconut flour
- 2 tsp dill
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/4 tsp black pepper
For the gelatin egg substitute
- 1/4 cup water
- 1 tbsp gelatin
- Preheat the oven to 400°F and line a baking sheet with parchment paper that is lightly greased.
- Add the chopped zucchini and leek to a food processor and chop until fine. Using a nut milk bag (or clean dish towel) strain all of the excess water from the zucchini and leek. Transfer to a mixing bowl.
- Drain the canned salmon and add to the zucchini and leek mixture along with the oil, coconut flour, egg (see notes for egg substitute), and seasonings. Mix well to combine.
- Form the salmon mixture into patties about 3″ in diameter and slightly flatten. Evenly space on the baking sheet.
- Bake in the preheated oven for 15 minutes before very carefully flipping. Bake for another 12-15 minutes or until crisp.
- Allow to cool before serving. Serve with a side of your choice and an optional sauce like this creamy avocado sauce.
For the gelatin egg add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn in on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main Dishes
- Method: Baked
- Serving Size: 1 serving
- Calories: 365
- Fat: 22.2g
- Carbohydrates: 11.6g
- Fiber: 4.2g
- Protein: 32.5g