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Ingredients
  • subheading: salmon cakes:
  • Two 5 oz pouch of pink salmon (or cans, drained well)
  • 1 egg
  • ¼ cup finely ground pork rinds (optional, but helps)
  • ½ jalapeno, finely chopped
  • 2 tbsp sarayo (or plain mayo)
  • 2 tbsp finely diced red onion
  • ¼ tsp garlic powder
  • ¼ tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp avocado oil
  • subheading: avocado cream sauce:
  • 1 avocado
  • ¼ cup sour cream
  • 3 tbsp cilantro
  • 1 to 2 tbsp avocado oil (to thin)
  • 1 to 2 tsp Water, to desired thickness
  • Juice of half lemon
  • Salt, pepper to taste
Steps
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