Finger foods are always the best foods. These delicious salmon zucchini cakes are no exception. They’re slightly crisp on the outside with a soft, warm center. Served with a tangy lemon mustard aioli or perfect over a fresh garden salad! Try these out if you haven’t already!
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Ingredients
Lemon Mustard Aioli:
- 1 cup vegainaise
- 2 TBSP dijon mustard
- 1 TBSP fresh lemon juice
- 2-3 cloves garlic grated or minced very finely
- large pinch flakey sea salt
Salmon Cakes:
- 1 1/2 cups grated zucchini
- 1/2 tsp sea salt
- 2 6-oz cans of wild salmon drained
- 2 eggs
- 2 cloves garlic minced
- 3 TBSP almond flour (add more if needed for binding)
- 2 TBSP veganaise
- 1 TBSP dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 2 TBSP avocado oil
Ingredients
Lemon Mustard Aioli:
Salmon Cakes:
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Instructions
Lemon Mustard Aioli:
- In a small bowl, whisk together all ingredients. Set aside in fridge for at least 1 hour before serving to allow flavors to fully combine.
Salmon Cakes:
- Place grated zucchini in a colander and sprinkle evenly with 1/2 tsp sea salt. Toss together gently. Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
- Place the remaining ingredients, EXCEPT avocado oil, into a large bowl. Mix thoroughly.
- Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
- Heat 1 TBSP of avocado oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.
- Se4rve warm with lemon mustard aioli
Recipe Notes
2 Salmon Cakes = 1 serving protein
1 TBSP Aioli = 1 serving healthy added fat
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