These low carb whole30 paleo salmon cakes are made in the air fryer so they're juicy and crispy without all the oil! A healthy, gluten/grain/dairy/sugar free meal!
Remove the skin from the salmon, dice the flesh, and add it into a large bowl.
Add in the avocado, cilantro, curry powder, sea salt and stir until well mixed. Then, stir in 4 tsp of the tapioca starch until well incorporated.
Line a baking sheet with parchment paper. Form the salmon into 8, 1/4 cup-sized patties, just over 1/2 inch thick, and place them onto the pan. Freeze for 20 minutes so they are easier to work with.
While the patties freeze, pre-heat your Air Fryer to 400 degrees for 10 minutes, rubbing the basket with coconut oil. Additionally, whisk the eggs and place them into a shallow plate. Place the remaining 1/4 cup of Tapioca starch and the coconut flakes in separate shallow plates as well.
Once the patties have chilled, dip one into the tapioca starch, making sure it's fully covered. Then, dip it into the egg, covering it entirely, and gently brushing off any excess. Finally, press just the top and sides of the cake into the coconut flakes and place it, coconut flake-side up, into the air fryer. Repeat with all cakes. **
Gently brush the tops with a little bit of melted coconut oil (optional, but recommended) and cook until the outside is golden brown and crispy, and the inside is juicy and tender, about 15 minutes. Note: the patties will stick to the Air Fryer basked a little, so use a sharp-edged spatula to remove them.
When the cakes have about 5 minutes left to cook, heat the coconut oil up in a large pan on medium heat. Add in the Arugula and Spinach Mix, and a pinch of salt, and cook, stirring constantly, until the greens JUST begin to wilt, only 30 seconds - 1 minute.
Divide the greens between 4 plates, followed by the salmon cakes. Garnish with extra cilantro and DEVOUR!
Preheat your oven to 400 degrees and line a baking sheet with parchment paper, placing a cooling rack on top of the pan. Rub the cooling rack with coconut oil.
Place the patties, coconut-side up, onto the cooling rack and bake for 15-17 minutes until crispy. NOTE: we liked these better in the air fryer, as they do get a little crispier, but they are still good in the oven!
*To make these even lower carb:
Use 2 tsp of coconut flour INSIDE the cakes, and then use the same 1/4 of coconut flour on the outside, before dipping in egg. This will save you about 4g of total carbs per serving, and will increase the fiber by about 4g per serving. We slightly prefer it with tapioca flour, as coconut does make them a little dryer, but its still super yummy!
**Depending on the size of your air fryer, you may need to cook these in two batches and keep the first batch warm in the oven.