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Zucchini Salmon Cakes

Today we're making salmon cakes. Salmon cakes are made with grated zucchini adding nutrition. A super easy supper or lunch idea that can be whipped up in less than 20 minutes.
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Course: dinner, lunch
Cuisine: American
Keyword: keto, salmon, salmon cakes
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 199kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • can opener
  • 1 Medium bowl
  • wooden spoon
  • measuring cups
  • 1 Frying pan

Ingredients

  • 3 cans wild pink salmon 3x 213g cans
  • 1/4 cup psyllium husk
  • 2 eggs
  • 3 green onions white part
  • 1 small zucchini grated
  • 1 tbsp coconut oil for frying pan
  • 1.5 tbsp lemon juice juice of half a lemon

Instructions

  • In a medium bowl, add wild salmon, psyllium husk, eggs, onions. Mix using wooden spoon.
  • Mix in grated zucchini.
  • Over medium heat, add 1 tbsp oil to frying pan.
  • To make salmon cakes, form 1/2 cup of the mixture into patties. Fry on the frying pan about 7 minutes each side.

Notes

Serve with mayonnaise, grainy mustard, spicy aioli.

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 10.3g | Protein: 21.1g | Fat: 10.1g | Saturated Fat: 2.6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3.7g | Sodium: 526.2mg | Potassium: 214.9mg | Fiber: 8.9g | Sugar: 0.8g