Paleo Salmon Cakes With Pretty Pink Slaw

🧂 Ingredients

• 500 g salmon fillets

  or steaks, ~1 lb. boneless and skinless, I defrosted from frozen
• 1 medium beet

  cooked, grated
• 2 cloves of garlic

  crushed or grated
• 1 spring onion/scallion

  diced
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1 teaspoon cumin powder
• 1 teaspoon coriander seed powder
• 1 teaspoon paprika powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chilli flakes

  optional
• 1/4 cup tapioca flour

  or cassava flour, almond meal is also fine
• 2 tablespoons coconut flour
• Coconut oil for cooking
• 1 large kohlrabi

  peeled, cut into two halves and sliced into matchsticks
• 1 large carrot

  cut into matchsticks
• 1 pointy red pepper

  cut into two halves and sliced into thin strips
• 2 beets

  cooked, sliced into thin strips
• 1 long spring onion/scallion

  chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Juice of 1/2 lemon
• 1/3 cup mayonnaise
• 1/4 teaspoon salt and pepper

  or to taste
• Micro herbs or other herbs for garnish
• To serve: sliced avocado

  pickled red onions and mayonnaise

Instructions

• 1 Use a food processor to grind the salmon into mince. Transfer to a mixing bowl
  and add the rest of the cake ingredients. Mix through really well.
• 2 Shape into medium patties and set aside on a plate.
• 3 For baking, preheat the oven to 200 C / 400 F. Place the patties on top of a
  sheet of baking paper greased lightly with coconut or olive oil. Bake in the
  oven for 15 minutes. Then, remove the tray and brush the tops of the burgers
  with a little oil. Pop under a hot grill/broil for 3-4 minutes to brown up.
• 4 Alternatively, pan-fry for 3-4 minutes on each side over medium-high heat. I
  used a little coconut oil for cooking but olive oil is also fine. Pan-frying
  method results in more pink salmon cakes.
• 5 To make the slaw, simply mix all the salad ingredients together and set aside
  until serving. Plate the burger patties with sliced avocado, slaw salad, a
  dollop of mayo and pickled onions or gherkins.

Nutrition Info