Banh Mi Salmon Cakes
Try these delicious salmon cakes with big banh mi flavors. These salmon cakes are packed full of flavor with shredded carrots, green onions and cilantro. Blended with a delicious hoisin sauce. Baked and topped with a spicy mayonnaise. A perfect low carb alternative to your banh mi sandwich.
Ingredients
- 1 ½ Cups Almond Flour
- 1 Egg beaten
- 1 Lbs Salmon Skinned and de boned
- ¼ Cup Carrot Grated
- 2 Tbsp Cilantro
- 2 Green Onions Chopped
- 1 Tbsp Coconut Aminos
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Sambal
- ½ Tsp Salt and Pepper
Spicy Mayonnaise
- 1 Cup Mayonnaise
- 1-2 Tbsp Sriracha
- 1 Tbsp Lime Juice
Garnish Options
- Sliced Cucumbers
- Grated Carrots
- Red Bell Pepper Sliced
- Purple Cabbage Sliced
Instructions
- Preheat oven to 400 degrees.
- Take Salmon Filet and place on a baking sheet. Bake for 10 -15 minutes until fully cooked.
- Remove and flake filet in a large bowl.
- Add in 1 cup almond meal, carrot, egg, cilantro, green onions, coconut aminos, hoisin and sambal. Mix together.
- Form cakes and lightly coat in remaining almond flour.
- Spray baking sheet and place cakes on pan.
- Bake for 10 minutes. Flip and bake for another 10 minutes.
- Meanwhile make spicy mayo by adding it all ingredients in bowl and mixing it.
- Chop vegetables for garnish.
- Remove cakes when done and garnish with spicy mayo and vegetables.