KETO
Keto Air Fryer Salmon Cakes
Salmon cakes can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve atop a salad for a delicious lunch. The mixture can get a little sticky, so I spray my hands with cooking spray when handling, and I use a small silicone spatula to help get them off the plate and into the fryer.
INGREDIENTS:
Salmon Cakes:
DIRECTIONS
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Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
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Add salmon, almond flour, egg, 1 1/2 teaspoons seafood seasoning, and green onion to the Sriracha mayo; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
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Line a plate with waxed paper and spray hands with cooking spray. Form the salmon mixture into 8 small patties; transfer to a plate. Place in the refrigerator until chilled and firm, about 15 minutes.
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Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
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Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
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Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning, if desired.
Cook’s Note:
Keep salmon cakes warm in an oven on the lowest setting while air frying remaining cakes.
Nutrition Facts
KETO
Chewy Keto Chocolate Cookies Recipe
KETO
Simple Keto Zucchini Hash
This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.
INGREDIENTS
DIRECTIONS
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Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
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Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Cook’s Note:
Himalayan pink salt also works well in this.
Nutrition Facts
KETO
Keto Taco Shells Recipe
Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!
INGREDIENTS
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60g (2 cups, firmly packed) baby spinach leaves
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2 eggs
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40g (1/3 cup) almond meal
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2 teaspoons psyllium husk
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1/2 teaspoon salt
METHOD
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Step 1Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
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Step 2Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
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Step 3Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
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Step 4Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
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Step 5Fill with your favourite taco ingredients (see notes).
NOTES
Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.
Chewy Keto Chocolate Cookies Recipe
Iced Pumpkin Cookies Recipe
Crunchy Chicken Fingers Recipe
Grilled Cassava Flour Pizza Crust
Zucchini and Ground Beef Skillet
Chocolate Cappuccino Cheesecake Recipe
Marbled Pumpkin Cheesecake Recipe
Fluffy Strawberry Pie
Strawberry Cheesecake Eclairs
