Salmon Cakes with Kale Slaw

CRISPY SALMON CAKES WITH KALE SLAW

Crispy wild salmon cakes with avocado mayo kale slaw – light, crunchy & satisfying 🥗🐟

Golden, crispy salmon cakes made with wild-caught red salmon, fresh chives, and zesty lemon, paired with a refreshing kale slaw tossed in a creamy, tangy dressing. Pan-fried to perfection in Hunter & Gather Avocado Oil, these protein-packed salmon cakes are crisp on the outside, tender inside, and perfectly balanced with the cool, crunchy slaw.

Why cook with Hunter & Gather? 🥑🔥

Hunter & Gather Avocado Oil is perfect for high-heat cooking, unlike vegetable and seed oils, which break down and release harmful compounds. With a neutral taste and a high smoke point, it ensures a golden, crispy crust without compromise.

For the slaw, Hunter & Gather Avocado Oil Mayonnaise makes all the difference. Unlike supermarket mayo loaded with seed oils, preservatives, and powdered eggs, ours is made with just four real-food ingredients, delivering a rich, creamy dressing without the junk.

Here’s how to make it! 👇

Salmon Cakes with Kale Slaw

Paleo, Low Carb, Keto & Gluten-free

Serves 2-3

Nutritional info (per serving):

Calories: 496
Fat: 41g
Of which saturates: 6.3g
Carbohydrates: 1.1g
Of which sugar: 0.7g
Protein: 30.5g

*Based on one of three servings, without slaw.

What you need (Ingredients):

• 2 x 170-gram tins of Wild Red Salmon
• 30 grams almond flour
• 2 tbsp Hunter & Gather Avocado Oil Mayonnaise
• 1 egg
• 1 tbsp fresh chives
• ½ lemon, juiced
• Pinch Pink Himalayan salt
• ½ tsp garlic powder
• 60 mls Hunter & Gather Avocado Oil

Simple Kale Slaw Dressing:

• 55 grams Hunter & Gather Avocado Oil Mayonnaise
• 1 tbsp Apple Cider Vinegar
• Pinch of Pink Himalayan salt and pepper
• Optional: a drizzle of raw honey

What you do (method):

1. To prepare the salmon patties, drain the salmon and add it to a bowl with the almond flour, mayonnaise, egg, chives, lemon juice, salt, and garlic powder. Use a fork to mix everything together - the mixture will be a bit wet!
2. Heat a pan to medium-high with the avocado oil on the stove. Form the salmon mixture into small patties and add to the hot oil. Cook for roughly 3 minutes on each side until golden, crispy, and hot through.
3. To make the slaw, simply mix the dressing ingredients and pour over some chopped kale and sliced Brussels sprouts. This recipe should make enough for 2-3 salad portions!
4. Serve the warm salmon patties with the cold salad and enjoy!