Fish Cakes

Prep Time:

Cook Time:

Serves:

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About the Recipe

213g. Wild Pink Salmon, canned, drained, vertebrae removed

½ Tbsp. Psyllium Husk

½ Tbsp. Onion, finely chopped

½ Tbsp. Dill Pickle, finely chopped

Sea Salt to taste

Fat for frying

Place Salmon in a medium bowl, mash

Sprinkle Psyllium Husk over top of Salmon

Mix together with fork

Add remaining ingredients

Mix well

Using a cookie scooper (1 1/2Tbsp. size) scoop out Salmon balls

Squeeze together

Heat fat in frying pan

Flatten Salmon balls in hands gently, place in hot pan

When browned carefully flip

When both sides are brown remove

Enjoy