Salmon Cakes with Mango Salsa

Serves 4

½ cup onion

½ cup parsley

Juice of ½ lemon

1 Tbsp. fresh dill

1 medium cooked potato

4 oz. cooked cauliflower

12-15oz. fresh cooked or canned salmon

2 Tbsp olive oil

1 Tbsp clarified butter

In a food processor, blend together the onion, parsley, lemon, dill, potato, and cauliflower. Pour into a bowl and fold in the salmon. Form into 8 small cakes. Refrigerate for at least 30 minutes. Heat Saute pan with the oil and butter. Fry the cakes until brown on one side. Flip over and place your saute pan in a preheated 400 degree oven and bake for 12-15 minutes. Serve with the mango avocado salsa in the next recipe.