Salmon Avocado Cakes Take Two

Remember the salmon avocado hash disaster (I mean learning experience), from last weekend? Well, I have redeemed myself with these scrumptious salmon avocado cakes. The recipe has been revised and they held together perfectly.

IMG_2385

Why eat these little lovelies than the fact that they will turn your taste buds on? 

  • Salmon is high in anti-inflammatory omega-3 fatty acids
  • Turmeric is a potent anti-inflammatory herb that also aids in phase 1 liver detox and kills cancer cells
  • Lemon, parsley and celery are alkalizing to the body (disease cannot live in an alkaline environment)

Ingredients:

  • 1 can wild salmon (170g) or 6 oz cooked salmon
  • ½ lemon juice
  • 1/4 cup avocado, mashed (about ½ avocado)
  • 3 tbsp sweet onion, finely diced
  • 2 tbsp celery, finely diced
  • 1-2 garlic cloves
  • ½ tsp dried dill
  • ¼ tsp turmeric
  • salt & pepper to taste
  • 1 tbsp fresh chopped parsley
  • 1.5 tbsp coconut flour
  • 2 tbsp full fat coconut milk
  • coconut oil for frying

The Method:

  • Combine all ingredients in a bowl, except coconut milk, and mix together
  • Add the coconut milk and mix again
  • Form patties, makes about 6 medium size
  • Cover and place in fridge for 1 hour to chill
  • Heat small amount of coconut oil on a pan under medium heat
  • Fry each side about 4-5 min, until browned
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