Main meal

Salmon cakes with dill mayonnaise

Name: Salmon cakes with dill mayonnaise
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1¼ lb Canned salmon; 3½ oz Mayonnaise; 2 oz Almond flour; 2 Eggs; 1½ tbsp Avocado oil; Fresh dill, a small bunch, chopped; Lemon, one, half juiced and half in wedges; Dijon mustard, a teaspoon; Black pepper, to taste

Built from canned salmon, which is the point — bones and skin mashed in and all, so it is a dinner assembled from the pantry rather than a shopping trip.

3gnet carbs

44gfat

35gprotein

550kcal

Per serving30 minServes 4

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Ingredients

For the whole dish · serves 4

Canned salmon1¼ lb
Mayonnaise3½ oz
Almond flour2 oz
Eggs2
Avocado oil1½ tbsp
Fresh dilla small bunch, chopped
Lemonone, half juiced and half in wedges
Dijon mustarda teaspoon
Black pepperto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Pan-roasted mushrooms with thyme butter

+5g net · 126 kcal · 15 min · together 8g net, 676 kcal

Method

6 steps · 30 minutes

Drain the salmon but keep the soft bones and the skin. They mash to nothing and they are most of the calcium in the can.
Mix with half the mayonnaise, the egg, almond flour, mustard, half the dill and plenty of pepper.
Chill the mixture 15 minutes before shaping. Warm, it will not hold a cake in the pan.
Shape four flat cakes rather than thick ones, so the middle is hot by the time the crust is set.
Fry 4 minutes a side in the oil, and turn them once only — a salmon cake that is flipped twice is a scramble.
Stir the rest of the mayonnaise with the rest of the dill and the lemon juice, and serve it cold alongside.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.