Makes: 4 cakes
Cooking time: 2 minutes
- 1 can wild Alaskan Sockeye salmon
- 2 eggs salt to taste
- 1/4 chopped scallion (optional)
Mix all ingredients together with a fork. Lightly oil a skillet with either olive oil, coconut oil or ghee. Pour 1/4 mixture on the pan. Cook until firm on bottom and flip. Cook until eggs are done. I like it slightly crispy.
I like to eat these on their own topped with salt and lemon. I have also chopped them up to eat in a salad with romaine, cucumber, celery and olive oil, salt and lemon juice as a dressing. With over 50 grams of protein in total these are a great way to start the day!
Put them in the fridge to be eaten later for a quick snack hot or cold!