14 oz. can wild Alaskan salmon (with skin & bones)
1/2 c. Almond Flour
1/2 tsp. Ground Ginger
1/4 c. Coconut Milk
2-3 TBS. water
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.