Name: Salmon fish cakes
Prep time: 10 min
Cook time: 15 min
Ingredients: 1/2 red onion; 3 cloves garlic; 1/4 red pepper; 1 tbsp coconut oil; 1 handful fresh spinach; 1 large potato; 200 g salmon fillet; 2 eggs; 2 tbsp coconut flour ((or wheat flour)); 1 avocado; 1 tsp fresh lemon juice; 1 pinch ground black pepper

Salmon fish cakes

Prep Time 10

Cook Time 15

Ingredients

1/2 red onion
3 cloves garlic
1/4 red pepper
1 tbsp coconut oil
1 handful fresh spinach
1 large potato
200 g salmon fillet
2 eggs
2 tbsp coconut flour (or wheat flour)

Guacamole dip

1 avocado
1 tsp fresh lemon juice
1 pinch ground black pepper

Instructions

Chop and fry the onion, garlic and red pepper in ½ tbsp. coconut oil on a medium heat until soft
Finely chop the spinach and add to the pan until wilted
Chop the potato into chunks (including the skin) and boil for 10 minutes, or until soft
Also boil the salmon for 5 minutes, then drain and gently break into chunks
In a bowl, mash the potato add the cooked ingredients, salmon and the eggs
Form the mix into burger shapes and lay on a plate covered in the coconut flour, ensuring the fish cakes are covered in the coconut flour
With the remaining ½ tbsp. coconut oil, fry the fish cakes on a medium heat to allow them to set and slightly crisp on the outside
While the fish cakes are cooking, prepare the guacamole dip. Mash the avocado with a fork, stir in the lemon juice and black pepper and serve

Notes

Serve with a green salad