Mini Salmon Cakes with Sriracha Lemon Aioli

These Mini Salmon Cakes with Sriracha Lemon Aioli are a delightful keto-friendly appetizer, packed with flavor and perfect for entertaining or snacking. The combination of tender salmon, aromatic herbs, and spicy aioli creates a harmonious blend of taste sensations.

Ingredients:

• 1 lb salmon fillet, cooked and flaked
• 1/4 cup almond flour
• 1/4 cup mayonnaise
• 1 egg, beaten
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup avocado oil for frying
• 1/4 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder

Instructions:

In a large mixing bowl, combine the flaked salmon, almond flour, mayonnaise, beaten egg, chopped parsley, lemon juice, dijon mustard, garlic powder, salt, and pepper

Mix until well combined

Form the mixture into mini patties, about 1

5 inches in diameter

Heat avocado oil in a skillet over medium heat

Fry the salmon cakes in the hot oil for 2-3 minutes per side, or until golden brown and cooked through

In a small bowl, whisk together mayonnaise, sriracha sauce, lemon juice, and garlic powder to make the aioli

Serve the mini salmon cakes with the sriracha lemon aioli for dipping