Low-Carb Salmon Broccoli Cakes

Step 1Cut the broccoli into florets and place in a steamer pot. Add them to a steamer inserted into a pot with about an inch of boiling water. Steam for about 5 minutes. Take off the heat and run cold water over it.

Step 2Chop the broccoli into small pieces and place in a mixing bowl. Add all of the remaining ingredients except the cooking oil in a mixing bowl: minced garlic, chopped onion, 1 tablespoon of the lemon juice, 1 tablespoon each of parsley and dill, eggs, coconut flour, salt and pepper.
Note: Instead of canned salmon you can use cooked skinless salmon fillets. Simply cook the salmon fillets on a pan lightly greased with olive oil for about 5 minutes. Flip on the other side and cook for 2 to 3 more minutes. Let the fillets cool down and then flake into a bowl.

Step 3Scoop some of the salmon mixture into a ¹/₄-cup measuring cup (about 57 g /2 oz) and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you get 16 patties.

Step 4Heat a large pan greased with the virgin avocado oil (or olive oil) over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over. Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip. Once cooked, set the cooked patties aside. (If needed, grease with a little more oil between batches.)

Step 5You can serve these patties with our Tartar Sauce with Pickles and Capers, lemon wedges and a bowl of dressed greens.

Step 6To store, place the cooled patties and the tartar sauce in separate airtight containers and refrigerate for up to 3 days. These fish cakes can be frozen for up to 3 months.