Low-Carb Salmon Broccoli Cakes

Step 1Cut the broccoli into florets and steam for about 5 minutes until tender. Remove from heat and run cold water over it to stop cooking. Important: Drain well, then use a paper towel or clean kitchen cloth to squeeze the excess water out of the broccoli.

Step 2Chop the broccoli into small pieces, roughly 1 cm (approx. ¹/₂ inch) in size. Place in a mixing bowl.

Step 3Add all remaining ingredients (except the cooking oil) to the bowl: minced garlic, chopped onion, lemon juice, parsley, dill, eggs, coconut flour, salt, and pepper.
Note: If using fresh salmon fillets, cook them first, let cool, and flake into the bowl.

Step 4Mix thoroughly until well combined. The mixture should feel moist and hold together easily when pressed in your hand. If it feels dry, crumbly, or doesn’t hold its shape, mix in one more egg before shaping.

Step 5Scoop the mixture using a ¹/₄-cup measure (about 57 g/2 oz), or your hands, and press firmly to form patties. You should get about 16 cakes.

Step 6Heat the oil in a large pan over medium heat. Once the oil is hot, add patties in a single layer (don't overcrowd). Cook for 4 to 5 minutes per side. Do not force the flip! If the patty sticks, cook it for another minute until the crust releases naturally.

Step 7Serve with Tartar Sauce with Pickles and Capers and/or greens. Store in the fridge for up to 3 days or freeze for up to 3 months.