Salmon Cakes: Great to freeze and for breakfast

I love tripling this recipe and freezing the extra.

For a great breakfast, I put coconut oil in a pan. Add the frozen salmon cake and some diced red bell peppers on the side. When you turn the patty over add a handful of spinach. Enjoy!

Salmon Cakes
1 egg or (Slightly less than 1/4 cup of unsweetened coconut milk + 1 T white vinegar.)
2 5-ounce cans salmon meat
3T minced onion (be sure the onion is minced pretty small)
2/3 c crushed rice crispy cereal (or crushed wheat crackers or bread crumbs, if you prefer)
olive oil
1/4 tsp salt
1/4 Old Bay seasoning
1/4 tsp garlic powder

Fully drain salmon. Dump into mixing bowl and smooth out the flakes with a fork.
Mix together your coconut milk and vinegar and set aside for five minutes. If you’re using an egg, lightly scramble.
Add the egg or egg substitute to salmon meat, and mix with fork.
Stir in bread crumbs, onion, salt, seasoning, and garlic powder.
Form into patties. If you’re trying to form them into patties and they are falling apart, add more bread crumbs.

Generously pour olive oil into bottom of pan. When hot, place patties into pan, and cook for five minutes on each side. Make sure you have enough oil in the pan to ensure a nice brown coating!

Sprinkle with fresh lemon and enjoy immediately!

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