• 1 1/2 cups Zucchini, grated
• 3/4 tsp Sea Salt divided
• 2- 6 oz. cans of Wild Salmon, drained
• 2 Eggs
• 2 Garlic Cloves, minced
• 3 tbsp Coconut flour
• 2 tbsp Paleo Mayonnaise
• 1 tbsp Dijon Mustard (must test for first)
• 1/2 tsp Onion Powder
• 2-3 tbsp Coconut Oil 

Instructions

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.