AIP Salmon Cakes Recipe
10 oz salmon (270g), (canned or cooked filets and flaked)
1 Tablespoons of fresh dill (6 g), finely chopped
1/4 cup of coconut flour (28 g)
1/4 cup of arrowroot flour (32 g)
1/4 cup of coconut oil (60 ml), softened
Salt, to taste
Preheat oven to 350 F (175 C).
Mix all the ingredients together in a mixing bowl.
Line a baking tray with parchment paper.
Form the mixture into small flat cakes (approx. 8 of them).
Place on the lined baking tray and bake for 25 mins.
Remove the tray from the oven and let the salmon cakes cool before removing carefully, as they can still be a bit crumbly.
Enjoy with some coconut cream and a light salad.