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These crispy salmon cakes are an easy, healthy dinner or meal prep idea! They also require only a couple of ingredients! Adding a touch of mayo keeps these salmon cakes moist on the inside, while the Flackers guarantee a crunchy and delicious outside.
Makes 8 salmon cakes
1 Tablespoon Italian Seasoning
1/3 Cup Flackers Crackers (Finely-grounded)
2 Cans Safe Catch wild-caught salmon, drained
1 Tablespoon Keto mustard
2 Tablespoons Keto mayonnaise
¼ Cup finely diced Red bell pepper
2-3 Tablespoons Olive oil or avocado oil, for cooking
Lemon wedges, for serving
Mayonnaise, for serving
1.Prepare a small baking sheet with parchment paper. In a medium bowl, break up the salmon using a fork and then mix with the egg, dijon mustard, mayonnaise, and red pepper. In a food processor, finely ground the flackers crackers creating "bread crumbs". Add ⅓ cup of the crumbs and mix again until combined.
2. Divide the mixture into 8 patties, and coat in the remaining crumb mixture. Place the cakes on the parchment-lined baking sheet and allow them to set in the refrigerator for 1 hour. Refrigerating them will help them to stick together when they are being cooked.
3. Heat the oil in a large non-stick pan over medium heat. Carefully place the cakes into the pan and cook for about 3-4 minutes per side, until golden brown and heated through.
4. Serve on a bed of greens with a squeeze of lemon, and mayonnaise.
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