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Salmon Fishcakes with Kefir & Dill Slaw

Low Carb Salmon Patties w. Kefir & Dill Slaw

  • Prep Time: 15 - 20 minutes
  • Cook Time: 10 - 15 minutes
  • Total Time: 35 minutes + 30 minutes chill time
  • Yield: 4
  • Category: Light Meal
  • Cuisine: Seafood Dish

Ingredients

Fish Cakes:

300g wild salmon, skinless and boneless, cooked and shredded

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

2 large free range eggs

1 tablespoon coconut flour

1 tablespoon cassava flour

¼ teaspoon sea salt

1 tablespoon coconut oil

Fresh lime wedges, to serve

 

Cabbage Slaw:

3 – 4 cups of green/purple cabbage, finely shredded

1 cup plain kefir yogurt

1 tablespoon apple cider vinegar ( or more to your taste)

1 teaspoon sea salt

½ cup chopped fresh herbs like chives & dill

a drizzle of olive or hemp seed oil


Instructions

  1. For the Salmon Patties: In a large bowl, combine all the salmon pattie ingredients, using your hands, mix well to combine.
  2. Form the mixture into balls and then flatten into disks, the mixture should form 5-6 patties.
  3. Add patties to a plate and transfer to the fridge for 30 minutes to chill before cooking. This will help them hold their shape.
  4. In a heavy bottom pan, heat on medium, add the coconut oil and melt, add patties and cook for 2-3 minutes per side until crispy and golden. Depending on the size of your pan you may need to work in batches.
  5. For the Slaw: Mix all slaw ingredients together. Taste and adjust.
  6. Serve fish cakes warm or a bed of the kefir slaw, along with fresh lime wedges or store and eat cold for lunch the next day.
  7. Enjoy!

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