Keto Salmon Cakes

Great source of protein and fat, with only 1 g of carbs. Can be prepared ahead of time and kept frozen until ready to cook.

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Step 1

In a medium bowl combine the pork grinds and the parmesan cheese. After it’s well mixed scoop out a quarter cup onto a salad plate.

Step 2

Add the following dry ingredients to the bowl and mix well: oregano, parsley, sage, cayenne pepper, and onion powder.

Step 3

Add the following wet ingredients to the bowl and mix well: salmon, mayonnaise, mustard, and lemon juice. Add slightly beaten egg & mix well.

Step 4

Divide mixture into two portions and shape into half inch patties. Use the dry mix set aside earlier on a plate to bread both sides of the salmon cakes until it’s all gone.

Step 5

Place both salmon cakes on a piece of parchment paper and insert into the freezer until they firm up a bit, or until you are ready to cook them.

Step 6

On a non-stick skillet heat up the avocado oil. Pan fry the frozen salmon cake on medium high heat until golden brown and then flip.

Step 7

Tastes great with a side of homemade tartar sauce or some fresh lemon juice.