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Salmon Cakes

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    6 oz  canned wild-caught salmon
    2 Tbsp  diced onion
    1  garlic clove, minced
    1 Tbsp  diced celery
    1/4 medium  avocado, smashed
    1/4 tsp  fresh-squeezed lemon juice
    1/2 tsp  dried dill weed
    pinch  sea salt
    1 Tbsp  coconut flour
    1 Tbsp  full-fat coconut milk


Preheat oven to 400F. Combine onion, garlic, and celery in a medium bowl. Add smashed avocado and mix. Add lemon juice and dill. Drain salmon and add to the bowl; mix until thoroughly combined. Sprinkle with sea salt (optional). Sprinkle coconut flour evenly on salmon mix. Add coconut milk and mix until all ingredients are thoroughly combined. Form 4-6 patties and arrange on a baking sheet lined with parchment paper. Place in the refrigerator for 30 minutes to harden. Bake for 8-12 minutes or until golden brown.

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