Avocado Salmon Cakes

Recipe by

Ingredients

• 1/2 lb salmon (wild caught), cooked or canned
• 1 egg
• 1/4 cup rolled oats, uncooked
• 1/4 cup coconut milk (canned)
• 1/2 medium zucchini, grated
• 1 tsp curry powder
• 1/2 medium avocado, diced
• 1/2 medium lemon, juiced
• 1/2 tsp wasabi
• sea salt, to taste
• 2-3 cups spinach

Directions

• Preheat oven to 350 degrees.
• Mix salmon, eggs, oats, almond milk, zucchini, and curry powder in a medium bowl.
• Stuff into greased muffin cups. Bake for 25 minutes.
• In a food processor, puree avocado, lime juice, wasabi, and salt.
• Serve salmon cakes with avocado sauce or over a bed of fresh greens.

Serving Size
2 servings

Posted To: Entree