These Crispy (gluten free) Salmon Cakes are a quick and easy way to add more omega 3 fats and calcium to your diet. They can be made ahead and warmed as needed for a quick dinner or post workout snack. 

Crispy Salmon Cakes

1/2 onion, diced
1 clove garlic, minced
1 small can salmon with bones
1 pastured egg + 1 pastured egg for coating
1/2 cup almond meal + 1/4 cup almond meal for coating
1-2 tbsp coconut flour

Sea salt, pepper, smoked paprika, crushed red pepper to taste.
Oil for frying cakes (coconut oil, lard, butter, bacon fat are best)

Preheat oven to 375. Line baking pan with parchment paper.

Mix all ingredients (except egg and almond meal for coating).

Divide mixture evenly into 3-4 patties or small cakes.

Beat remaining egg in one shallow dish and place almond meal in another shallow dishes. Carefully form patties and coat with egg then almond meal. (This is messy)

Place on parchment paper. Bake for 30 minutes, turning after 20 minutes. Once baked for 30 minutes remove from oven.

Heat frying oil. Add salmon cakes and fry for 2-3 minutes on each side.

Spicy Tartar Sauce

1/4 cup homemade mayonnaise
1 Tbsp caper, chopped
8-10 cornichon pickles, chopped + 1 tbsp liquid