Keto Air Fryer Salmon Cakes With Sriracha Mayo Recipes
KETO AIR FRYER SALMON CAKES WITH SRIRACHA MAYO
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.
Provided by France C
Categories Fish Cakes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.)
- 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.
- Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 340 calories, Carbohydrate 3.6 g, Cholesterol 107.5 mg, Fat 24.7 g, Fiber 1.5 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 513.1 mg, Sugar 0.7 g
KETO AIR FRYER SALMON CAKES WITH SRIRACHA MAYO
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.
Provided by France C
Categories Fish Cakes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.)
- 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.
- Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 340 calories, Carbohydrate 3.6 g, Cholesterol 107.5 mg, Fat 24.7 g, Fiber 1.5 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 513.1 mg, Sugar 0.7 g
More about "keto air fryer salmon cakes with sriracha mayo recipes"
AIR FRYER SALMON CAKES WITH SRIRACHA MAYO RECIPE
From recipes.net
Cuisine AmericanCategory SeafoodServings 4Total Time 40 mins
- 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.
- Add salmon, almond flour, egg, 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.
- 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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