Ingredients:

• 3 teaspoons extra-virgin olive oil
• 1 small onion, finely diced
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 450g canned salmon, drained
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• ½ cup LSA meal
• ½ cup Almond meal
• 1/2 teaspoon garlic salt

Preparation:

1. Preheat oven to 200°C. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick pan over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; Add egg and mustard; mix well. Add the onion mixture, LSA & almond meal and garlic salt; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes.

NB: If you wish you can remove the bones and skin from the salmon but note that these can crucial calcium for your body and when all mashed in you can’t really taste them anyway so why not give them a go!