Ingredients

• 1 cup almond milk, divided Ingredients
• 2 tbsp freshly squeezed lemon juice Ingredients
• 1 tbsp organic dijon mustard (Choose organic because it will have fewer additives and likely no sulfites) Ingredients
• 2 cans (each 213 g) sockeye salmon or 12 oz (375 g) cooked salmon Ingredients
• 1 cup brown rice bread crumbs or spelt bread crumbs Ingredients
• 1/3 cup sprouted chia and flax seeds (I like this one here) Ingredients
• 1 egg Ingredients
• 3 tbsp chopped fresh dill Ingredients
• 3 tbsp chopped fresh chives Ingredients
• 1/4 tsp each, salt and pepper Ingredients
• 1 tsp coconut oil Ingredients

Instructions

1. Combine all the ingredients (excluding the coconut oil) in a large bowl and mix together with your hands. You can always add a few more bread crumbs or chia if you find they are not sticking together.
2. Form into patties.
3. Heat your pan to medium and melt coconut oil.
4. Place salmon cakes on pan and cook for 3-4 minutes each side until golden brown.
5. Remember that you are using cooked salmon so you don’t have to cook thoroughly, you just want to heat through and make sure the egg is cooked.