Makes about 6 large salmon cakes
2 cans wild-caught Salmon (14.75 oz) (we used Trader Joe's brand)
1 cup almond flour or gluten free bread crumbs (we used bread crumbs)
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoon lemon juice
1-2 teaspoon lemon zest (optional)
oil for pan (we used coconut oil)
1. Mix all ingredients together in bowl except oil. Mash well with fork. Form salmon patty cakes or salmon nuggets.
2. Cover a large skillet with thin layer of oil and heat over medium heat. Cook cakes in oil, about 5 minutes per side, until they are golden brown.
3. My kids LOVED them! Serve with ketchup, tarter sauce or whatever your heart desires!!! Enjoy!