SALMON CAKES WITH HEARTS OF PALM

• 1 6 ounce can salmon, in water
• 1 15 ounce can hearts of palm, drained and chopped
• 1 cup chickpeas
• 1 egg
• 1 teaspoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon old bay seasoning
• 1/4 cup gluten free flour or gluten free panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• For the aioli:
• 1 lime, zested
• 1 tablespoon lime juice
• 2 tablespoons mayonnaise
• 2 tablespoon extra virgin olive oil
• handful cilantro, diced

Instructions

1. In a large bowl combine crush chickpeas with a fork. Add salmon, hearts of palm, egg, 1 teaspoon lime juice, salt, old bay and flour. Mix until smooth.
2. In a small bowl combine the aioli ingredients, lime zest, tablespoon lime juice, cilantro, mayo and 2 tablespoon olive oil. Mix until smooth.
3. Form 6-8 round and flat patties out of the mix.
4. Heat 1 tablespoon olive oil over medium heat. Once hot and sizzling add patties, making sure not to overcrowd the pan.
5. Pan fry for a few minutes per side until browned. Repeat with remaining patties.
6. Serve with a dollop of the aioli.