Zesty Salmon Cakes

Zesty Salmon Cakes

1 (14.5 ounce) can of Salmon
¼ cup green onion
¼ cup yellow onion minced
¼ cup grated carrot
1/3 cup celery- finely diced
1 teaspoon lemon zest
½ Tablespoon lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
A few grinds of fresh black pepper
¼ cup almond meal
1 large egg
2 Tablespoons ghee
Lemon wedges to serve

1. Open the can of salmon, drain the liquid from the can, and transfer the salmon to a mixing bowl. Use your fingers to break up the fish into flakes and remove the bones.
2. Add the remaining ingredients to the salmon and mix well with hands to combine.
3. Measure about 1/3 cup scoop of the mixture and form into a patty that is approximately 1 inch think and 2 inches wide. Continue making patties until all the mixture is used- it should make approximately 4-6 patties.
4. Heat a skillet over medium high heat and melt the ghee.
5. Add 3-4 patties at a time (or whatever will fit) into the skillet and fry each side approximately 3 minutes or until browned. Continue cooking all the salmon cakes until they are all finished.
6. Serve with roasted garlic aioli and lemon wedges.