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.


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)


  • 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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