Lemony Salmon Cakes
with Cauliflower Puree
The best salmon cakes ever.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
The best salmon cakes ever.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep salmon cake mixture
Rinse and slice spring onion, rinse and chop parsley. Carefully wash lemon. Grate the zest with fine blade, and squeeze the juice. Combine salmon cubes, spring onion, parsley, 1 tsp of grated lemon zest, 2 Tbsp of lemon juice, almond flour, eggs, salt and pepper in a food processor. Mix until smooth. Refrigerate for 15-20 min.
2 Make cauliflower puree
Separate cauliflower to florets. Bring a pot of water to a boil and cook cauliflower for 10-15 min until soft. Drain well. Mash with a potato masher, or blend smooth with a mixer. Fold in the sour cream and season with salt and black pepper to taste. Keep warm.
3 Fry salmon cakes
Heat oil in a pan over medium heat. Once the pan is heated, spoon dollops of the salmon cake mixture on the pan and flatten with a spatula. Fry until the cakes are set, about 3 min, then flip and cook the other side for about 3 min. Serve hot with the cauliflower puree and lemon wedges, squeezing some juice on top.
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