Salmon cakes with ginger mayo
Recipe by Amy Jessup
18.00 ounce, Canned Pink Salmon
3.00 large, Eggs - Whole, raw
4.00 stalk, Onions, young green, tops only
1.00 tbsp(s), Spices, dill weed, dried
1.00 tbsp, Spices, ginger, ground
0.25 tsp(s), Red Pepper Flake
3.00 tbsp(s), Lemon juice - Raw
0.50 tsp(s), Spices, pepper, black
8.00 tbsp, Avocado Oil Mayo (Paleo)
3.00 tbsp (14 g), Coconut Oil
8.00 cup(s), Cabbage, raw
4 apples (or other fruit)
1. Drain the salmon and combine the first 8 ingredients.
2. In a large skillet, heat the coconut oil over medium to medium high heat.
3. Form salmon mixture into cakes and set gently into the heated oil. Fry for 3 minutes on each side.
4. To make the ginger mayo, make a batch of regular mayo and add 1-2 tsp of fresh grated ginger and a tsp of lemon juice.
5. Serve the patties on top of a bed of cabbage and top with ginger mayo.
6. Eat an apple or other piece of fruit for dessert.
7. This recipe by itself is low in carbs and high in fat, which is why I am pairing it with a piece of fruit for dessert. If you didn't work out today, you don't have to eat the apple. If you did work out today, I'd make sure to get the carbs in. One serving is 647 calories without the apple, 727 with, 52g fat, 14g carbs without the apple, 36 with, 34 g protein. If you're concerned with the fat, nix the mayo on the top and top with some vinegar instead. This is about a 5 block meal of protein. A little less on the carbs and more on the fat.
main courses, paleo September 25, 2015 04:57
No comments yet.