Egg-free salmon cakes, crisp and herby.

• Canned wild salmon — 10 oz (2 cups cooked, flaked)
• Chia seeds (for chia egg, + 3 Tbsp water)
• Arrowroot flour — 3 Tbsp
• Green-onion tops — 2 Tbsp
• Dill & parsley
• Lemon (zest of ½)
• Sea salt & pepper
• Olive oil — ½ oz (for frying)
• Cucumber — 5¼ oz (salad, to serve)

1. Stir the chia into 3 Tbsp water; rest 8 minutes.
2. Mix the salmon, chia gel, arrowroot, green-onion tops, herbs, zest and seasoning; form 4–6 patties and chill 10 minutes.
3. Fry in the oil over medium 3 minutes a side until golden.
4. Serve with a quick cucumber salad.

Chia-egg binding (not real egg) is the eliminator-friendly version. The 10-minute fridge rest before frying is critical — chia gel needs time to fully hydrate or the cakes fall apart in the pan. Arrowroot keeps them tender; use cassava if arrowroot isn't on hand (1:1 swap).

Calories ≈ 340 kcal · Protein 31 g · Carbs 15 g · Fat 17 g · Fiber 2 g

Paleo cassava-pancake method (baking powder+soda, an acid, rested batter), egg-free with a chia 'egg'.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.