2 TBS coconut flour
1/4 cup finely chopped mushrooms
1/4 cup Parmesan cheese, grated
16 oz boneless/skinless chicken breast, cut into chunks OR canned salmon (my dad caught it!)
1/4 cup chopped green onions
2 tsp Cajun seasoning
1/4 tsp Celtic sea salt
1 egg
2 tsp coconut oil OR ghee
For the Aioli:
2 TBS olive oil mayonnaise
2 tsp prepared horseradish
1 tsp bottled minced garlic
1/8 tsp salt
To grind the chicken, add it to the food processor and pulse just until ground. Be careful not to go too long. In a medium bowl, mix together ground chicken, parmesan, chives, Cajun seasoning, 1/4 tsp salt, egg, coconut flour and mushroom pieces. Evenly divide mixture into 8 portions and flatten out into thick patties. Add oil in a large nonstick skillet over medium heat. Carefully place the patties in the pan and cook 6-8 minutes on each side or until done.
For the aioli: In a small bowl, whisk together mayonnaise, horseradish, garlic and salt. Serve with the cakes. This makes a small amount, so if you like things more saucy, I would double the aioli ingredients.
NUTRITIONAL COMPARISON (per serving)
Traditional Salmon Cakes = 359 calories, 21g fat, 21g protein, 9 carbs, 0.5g fiber
"Healthified" Salmon Cakes = 339 calories, 21g fat, 30g protein, 4.4 carbs, 1.5g fiber
