Place all the ingredients for the fish cakes into a large bowl.

In one small bowl, mix the almond flour, cayenne, salt, and pepper. In another small bowl, place 2 eggs and scramble with a fork. Heat ¼ cup coconut oil in a large skillet, over medium-high heat.

Form the fish mixture into ¼-1/3 cup cakes. Then place in the egg bowl and then into the almond flour bowl, making sure each cake is fully breaded. Once the skillet is hot, fry each fish cake for about 2-3 minutes on each side. You may need to rinse your skillet half way through, and add the other ¼ cup coconut oil. Serve the cakes hot.

Place the egg, lemon juice, and mustard powder in a food processor and pulse. Then in a bowl mix the avocado and olive oil. Then slowly, drop by drop for a few teaspoon, add the oil to the processor, while mixing. This part is important, because you need it to emulsify! After a few teaspoons, then pour it into the drip section of your food processor or continually add the oil slowly. This should make a mayonnaise.

Then add the rest of the ingredients, from green onions to salt, and pulse.