Home //Salmon Cakes with Zucchini
2. Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
3. Place in a mixing bowl with 1/2 tsp of sea salt and the rest of the ingredients, except coconut oil.
4. Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
5. Heat 1 tbsp of Coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.