Ingredients

For salmon fish cakes –

• 3 cans of salmon (approx. 450 g), drained and flaked (or use salmon filets and cook them first)
• 2 Tablespoons of fresh dill (6 g), finely chopped
• 3 medium eggs, whisked
• 1/4 cup of coconut flour (28 g)
• 1/4 cup of shredded coconut (20 g)
• 1/4 cup of coconut oil (60 ml)
• Salt and pepper, to taste

For cooking the fish cakes –

• 2 Tablespoons of coconut oil (30 ml)

For creamy dill sauce –

• 1/4 cup of mayo (60 ml)
• 1/4 cup of coconut milk (60 ml) (from a room temperature can)
• 2 cloves of garlic (6 g), minced or finely diced
• 2 teaspoons of fresh dill (2 g), chopped
• Salt and pepper, to taste