Keto Salmon Cakes

Ingredients:

• 2 cans (6 oz each) of wild-caught salmon (drained and flaked)
• 1 large egg
• 1/4 cup almond flour
• 1/4 cup finely chopped green onions
• 1/4 cup mayonnaise (preferably avocado oil mayo)
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil (or butter) for frying
• Lemon wedges (optional, for serving)

Instructions:

1. Prepare the Salmon:
   • Open the cans of salmon, drain well, and flake the salmon with a fork to remove any large bones (optional to remove them).
2. Make the Cake Mixture:
   • In a large bowl, combine the flaked salmon, egg, almond flour, chopped green onions, mayonnaise, Dijon mustard (if using), garlic powder, paprika, salt, and pepper. Mix everything until well combined.
3. Form the Cakes:
   • Take about 2-3 tablespoons of the mixture and shape it into a patty. Repeat with the remaining mixture.
4. Cook the Cakes:
   • Heat the olive oil (or butter) in a large skillet over medium heat.
   • Once hot, add the salmon cakes and cook for 3-4 minutes on each side or until golden brown and crispy.
5. Serve:
   • Remove from the skillet and place on a paper towel to drain excess oil.
   • Serve with a squeeze of lemon juice, if desired.

Tips:

• You can add other spices or herbs like dill or parsley for extra flavor.
• If you want a crunchier texture, you can use crushed pork rinds instead of almond flour.
• These salmon cakes are great with a side of leafy greens or a keto-friendly dipping sauce.