These gluten free, egg free, Pantry Salmon Keto Cakes cannot be easier to make! Perfect go to for a nutritious weeknight dinner that you will reach for over and over.
Salmon itself is a favorite of mine for the fact that it is immune boosting, packed with omega 3 fatty acids, not to mention, the taste is delicious. This blend of gluten free flours will crisp up and give a crunchy edge to the Pantry Salmon Keto cakes. Gluten free flours have more moisture in them, so in the beginning I ended up with a mushy mess. Try this ratio of flours and see how they turn out for you.
Tips for pan cooking with Gluten free flours
I like to use 3 parts almond flour to 1 part tapioca flour for these Pantry Salmon Keto cakes.
Second, use enough fat in your pan. You are really heating the oil to cook the protein.
Third, the heat, you want it high enough to seer the outside edge, but not so high that the inside is raw. I will seer the outside and then turn the heat down to heat the inside.
Pantry Meal
Especially now, being able to create a nourishing meal straight from the pantry is extremely important, not only that, it reduces stress, big time. These are ingredients you can stock up on and always know that you have food, nourishing and good food when fresh is running low.
Ingredients you need to make Pantry Salmon Keto cakes
Ingredients for Pantry Salmon Keto Cakes
canned wild alaskan red salmon
onion powder
garlic powder
salt
pepper
Instructions for Pantry Salmon Keto Cakes
- Combine flax meal with 3 tbsp of water (this serves as a binder, use egg for a substitute if you like)
- Add coconut oil to large pan and pre-heat oil on medium heat
- In large bowl, add flours and spices and combine
- Open the can of salmon and drain extra liquid
- Add salmon and mustard to large bowl and mix with flour and spices
- Mix the flax/water solution to the salmon and combine well
- Form into 4 patties
- Place patties into the pre-heated pan with coconut oil
- turn heat to medium low
- cook medium heat on first side 7 minutes or until browned
- flip and cook on opposite side 6 minutes.
Pantry Salmon Keto Cakes
Ingredients
- 1 can 14.5 ounce Wild caught red salmon
- 2 tbsp almond flour
- 1 tbsp tapioca flour
- 1 tbsp flax meal
- 1 1/2 tsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt diamond kosher
- 1/4 tsp black pepper
- 2 tbsp coconut oil
Instructions
- In small bowl, combine flax meal with 3 tbsp water allow to sit 5 minutes
- in large bowl, combine flours and spices.
- open can of salmon and drain water
- add salmon and mustard to mixtures and combine
- in large pan, heat oil on medium heat
- press salmon mixture into patties and place in hot oil
- cook for 7 minutes (or until browned), flip and cook on other side until browned
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Egg Replacement
Feel free to use an egg in place of the flaxmeal/water ingredient.
A while back ago I had leaky gut and needed to avoid eggs because they irritated my digestive system and made my symptoms flare up, so I just adapted and found something that did work. Turns out that I developed a preference in some recipes, like the Pantry Salmon Keto Cakes, as well as the Paleo Meatballs, you can find here.
Cooking with Coconut Oil
Consuming coconut oil, not only gives a lighter flavor, but studies have shown this cooking fat to be beneficial to cardiovascular health as well.
What to serve with?
Lemon Cauliflower Rice, here and a simple salad with a vinaigrette dressing are great accompaniments
Variations for Pantry Salmon Keto Cakes
- Delete the dried parsely, add fresh cilantry and a tbsp of lime juice
- For a greek version, add kalamata olives, chopped tomatoes, red onion and feta cheese (dairy permitting)
- For a deeper flavor, cook in ghee rather than coconut oil
- Add chopped spinach for added antioxidant content
- For a higher carb more comfort food, add 15g of crunched up potato chips.
What variations sound interesting to you?
Tell me in the comments.
Marilyn
These are delicious!!