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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Salmon Zucchini Cakes with Lemon Mustard Aioli

Servings

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

Servings 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

Instructions

Lemon Mustard Aioli:

1. 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:

1. 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.
2. Place the remaining ingredients, EXCEPT avocado oil, into a large bowl. Mix thoroughly.

   
3. Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
4. 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.
5. 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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