Mexican Style Salmon Cakes (Paleo)

* 2 eggs
* 1/2 medium onion, minced or 1 large spring onion
* 2 garlic cloves, minced
* 2 tablespoons chopped fresh cilantro (or 1 tablespoon dried)
* 1 teaspoon sea salt
* juice of 1 lime, ~1-2 tablespoons
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground cumin
* 2 (14.5 oz) cans of wild salmon, drained
* 3 tablespoons of coconut flour
* 2-3 tablespoons of coconut oil for frying

If you enjoy dairy these are great with sour cream

1. In a medium bowl beat the eggs. Add the onion, garlic, cilantro, sea salt, lime juice, red pepper flakes and cumin. Mix thoroughly.
2. Add the salmon to the egg mixture. Don’t fret about bones – they add calcium and you won’t notice them. Mash the salmon and bones with the back of your fork and mix thoroughly with the egg mixture.
3. Add coconut flour or psyllium husks and mix thoroughly. While the coconut flour or psyllium absorbs the liquid, heat up a skillet over medium low heat. If after a few minutes you find the salmon mixture too moist, add more coconut flour or psyllium husks, one teaspoon at a time.
4. Once the salmon mix is dry enough, measure out 3.5 oz for each patty and form.
5. Once the skillet is hot, add butter to the skillet. Fry the patties on one side, without moving them, for 5-7 minutes. When the patties are easily removed from the skillet and a deep golden brown color, flip them over. and cook for another 5 minutes or so.