Salmon & Crab Cakes with Mustard Aioli

salmon cake

Ingredients:

For Cakes:

  • 1/2 lb lump crab canned
  • 1/2 lb peeled and boned salmon canned
  • 1/2 yellow onion, diced small
  • 2 tbsp. coconut flour
  • 2 eggs, whisked
  • 1/2 cup shredded carrots
  • 1/2 cup mashed yam
  • salt and pepper to taste
  • 1 tsp chili powder
  • 1 tsp Italian herbs
  • 1 tbsp. coconut oil
  • 1 lemon, cut in quarters

For Aioli:

  • 1 egg yolk
  • 1/4 cup mustard
  • 1 clove garlic, minced
  • 1/2 lemon (juice only)
  • 2 pickle spears, minced
  • 2 tbsp. coconut milk

Preheat oven to 400 degrees. Combine the salmon, crab, onion, carrot shreds, yam, and dry seasonings in large mixing bowl. Add the coconut flour and eggs and mix thoroughly. you should have a pretty dry consistency put when you make balls the mixture sticks. Make desired size patties (I made about 6 medium-size). Place them on a greased (with coconut oil) cookie sheet and then drizzle some of the coconut oil on top of the patties. Bake for 15 minutes on each side or until browned on both sides.

For the sauce– combine all ingredients and whisk. Consistency will be thick but runny enough to drizzle on top of the patties.

When patties have cooked, remove from oven and drizzle the sauce on top, as well as lemon. I paired with a kale/onion/chickpea sautee. 🙂

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