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Low carb salmon fish cakes
Low carb salmon fish cakes

Before you jump to Low carb salmon fish cakes recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

One thing that some of you may already recognize is that by eating the right foods can have a substantial effect on your health. It’s also advisable to realize that there are foods that you’ll want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. The foods that you will get from these fast food places are generally foods that are extremely unhealthy, loaded with fat and usually have little to no nourishment. You will be pleased to know that we are going to let you know a few of the foods that you need to be consuming every day.

Furthermore when it comes to having a dessert soon after your meals you should consider having various citrus fruits. Together with vitamin C, you will discover that there are plenty of other health benefits that you will find in these types of fruits. You may also want to combine a few things like orange sections, shredded coconut mixed with a teaspoon of honey.

For people who want to get started living a more healthy life the tips above can help you do that. One thing that you should actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to low carb salmon fish cakes recipe. To cook low carb salmon fish cakes you only need 6 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Low carb salmon fish cakes:
  1. Provide 400 g canned salmon
  2. Get 1 1/2 cup almond flour
  3. Use 50 g chopped spring onion
  4. Provide 2 large eggs
  5. Provide To taste salt and pepper
  6. Prepare 50 ml oil for frying
Steps to make Low carb salmon fish cakes:
  1. In a bowl, mix and combine all ingredients except the oil
  2. Form into balls and fry in each side for about 3 minutes on each side
  3. Dry on a Peper towel and serve

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