Dianne’s Salmon Cakes

Dianne’s Salmon Cakes
Ingredients:
•~4 lbs Salmon, deboned
• 1/4 cup Mayonnaise
• 2 Tbsp Teriyaki sauce with Ginger
• 2 Tbsp Dill Weed
• 2 Eggs
• 2 Tsp Garlic Salt (more or less)
• 1/2 cup flour, for dredging
• ~1/4 cup Organic Virgin Coconut Oil
Directions:
1. Debone the cooked salmon and shred into a bowl.
2.Add the mayonnaise, teriyaki sauce with ginger, dill weed, and eggs. Hand mix well. Then mix in the 2 tablespoons of flour to bind, and garlic salt to taste.
3. Form patties the size of a hamburger, patting the sides. Dredge in the flour and sprinkle with garlic salt.
4. Place coconut oil into a large skillet over medium heat. Add patties and brown one side. Turn only once and brown second side.
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