Herbed Salmon Cakes

Prep 20 mins, Cook 45 mins, makes 8-10 cakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 400°F (200°C, or gas mark 6) and line a baking sheet with parchment paper. Set aside.

Step 2

2. In a food processor, combine the zucchini and carrot and process until shredded and no large pieces remain. Transfer to a nut milk bag or wrap in cheesecloth or paper towel and squeeze to drain the excess water. Put the vegetables in a large bowl.

Step 3

3. Stir in the scallion, parsley, coconut flour, arrowroot starch, dill, and salt.

Step 4

4. Using your hands, squeeze any excess liquid from the drained salmon and add it to the bowl along with the lemon juice and coconut oil. Using your hands, mix the ingredients until fully combined. Form the mixture into seven or eight flattened salmon cakes about 2 inches (5 cm) in diameter and place them on the prepared baking sheet. Bake for 40 to 45 minutes, carefully flipping them halfway through the baking time.

Step 5

5. Let cool before serving.