Salmon cakes (w/ dill and feta)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
426 grams (2 cans) Pink Salmon (canned) 2.5 cup, Zucchini grated1 cup, chopped Onions, raw 4 clove Garlic 1 tbsp Butter, salted 1 tbsp Dill weed, dried 2 tbsp coconut flour 100 grams Feta cheese (tre stelle, traditional) 2 large Egg, fresh, whole, raw 0.5 tbsp Garlic powder Salt & pepper to taste
Dice onion, grate zucchini (I use 1 med, which is around 2.5 cups grated), and crush garlic. Sauté in butter until soft. Combine all ingredients making sure the feta is diced or crumbled into small pieces. Add coconut flour last and add 1/2 tbsp at a time adding just enough until the mixture is moist but not wet. Use a 1/4 c measuring cup to measure and scoop out each cake. I like to scoop it into the round cup, plop it on a greased cookie sheet and push slightly with fork or palm to flatten into a cookie shape. Bake at 375 F for about 15 min (or until slightly browned on the bottom), flip cakes and bake another 5-10 mins to brown other side. Allow to cool slightly before eating to minimize crumbling. Very yummy with a dill dip or aioli of your choice. Nice to cut in half and eat in a wrap with veggies and dip/dressing of your choice. 1 cake per nutritional serving.
Serving Size: Makes 11 cakes
Number of Servings: 11
Recipe submitted by SparkPeople user TBING87.
Number of Servings: 11
Recipe submitted by SparkPeople user TBING87.
Nutritional Info Amount Per Serving
- Calories: 127.1
- Total Fat: 7.1 g
- Cholesterol: 65.5 mg
- Sodium: 141.9 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.8 g
- Protein: 11.3 g
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