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Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

Jean Choi
  • 13 minutes
  • Serves 10

INGREDIENTS

1 1/2 cups

grated zucchini

3/4 tsp

sea salt (divided)

2 6 ounce cans

of wild salmon (drained)

2

eggs

2

garlic cloves (minced)

3 tbsp

coconut flour

2 tbsp

paleo mayonnaise

1 tbsp

dijon mustard

1/2 tsp

onion powder

1/4 tsp

ground black pepper

2 tbsp

coconut oil (or your preferred cooking oil)