Salmon Cakes
These delicious salmon cakes are cooked in just 8-10 minutes in your air fryer. Try them as a meal served over an arugula/spinach mix or serve them as an appetizer with your favorite dip.
Equipment
- Air Fryer
Ingredients
- 1 lb wild-caught salmon
- ¼ cup avocado mashed
- ¼ cup cilantro diced
- 1 ½ tsp curry powder
- ½ tsp sea salt
- ¼ cup + 4 tsp arrowroot
- 2 eggs
- ½ cup coconut flakes
- coconut oil melted
Instructions
- Remove skin from salmon, dice the flesh and put into a large bowl. Add the avocado, cilantro, curry powder, salt and mix thoroughly. Stir in 4 tsp of arrowroot until mixed through.
- Form the salmon into ¼ cup-sized patties and place them on a freezer-safe plate. Freeze patties for 20 minutes, so they are easier to work with.
- While the patties freeze, beat the eggs in a small bowl. Place the remaining arrowroot and the coconut flakes in separate bowls. Dip the patties into the arrowroot, making sure they are fully covered. Dip into the egg mixture, also making sure it's fully covered. Press the top and sides of the patties into the coconut flakes. Repeat this step with remaining patties.
- Place the patties, coconut flake side up onto perforated parchment paper (optional) in the air fryer basket. Gently brush the tops of the patties with melted coconut oil if desired. Cook at 380°F for 8-10 minutes.
Notes
These patties are delicious served over a warm arugula & spinach mix. If you would like to serve it this way while you wait for the salmon cakes to air fry, heat 2 Tbsp coconut oil in a large pan on medium heat. Add 6 cups arugula & spinach mix and a pinch of sea salt. Stir constantly until the greens begin to wilt. Divide the greens among plates and top with salmon cakes.