14 oz. can wild Alaskan salmon (with skin & bones)

2 Eggs

1/2 c. Almond Flour

1/2 tsp. Ground Ginger

1/4 c. Coconut Milk

2 TBS. Coconut Oil

2-3 TBS. water

Preparation

I used my Magic Bullet blender attachment and added the salmon, eggs, almond flour, ginger and coconut milk.

I blended until smooth (it will be very thick!).

I heated a skillet to med./high heat and added the 2 TBS. coconut oil and 2-3 TBS. water.

I scooped 1/2 cup of the salmon mixture and poured it into the hot skillet.

I cooked for about 5 minutes on each side. These come out looking like pancakes! And these do not have a strong fishy taste! Yields 5 cakes.