Tricia CornellThese tasty little patties are packed with protein and are so yummy! We like to serve them wrapped in lettuce with fresh dill and mayo.
INGREDIENTS
8 oz Salmon (baked with salt and pepper and cooled)
1 Onion
3 Garlic (minced)
4 Eggs (whisked)
100 g Almond Flour3.5 oz, regular flour can be substituted
2 tbsp Parsley
1 tsp Dijon MustardYellow mustard can be substituted
2 tbsp Coconut oil or EVOO or Avocado oil
DIRECTIONS
1
Heat 1 tablespoon of coconut oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent (about 5 minutes).
Add the garlic and cook for 1 minute. Remove the pan from the heat and allow to cool.
2
In a bowl, combine the onion mixture with the salmon, eggs, almond meal, parsley and mustard and mix well. Season with pepper.
Roll the mixture into 14 balls, then gently press down to flatten into patties.
3
Heat coconut oil. Fry the patties in batches over medium heat, for 2–4 minutes on each side, until golden and cooked through.
Remove from heat and season with pepper.
CategoryFish, Main Dish, Pantry + CommissaryDietGluten Free
Ingredients
8 oz Salmon (baked with salt and pepper and cooled)
1 Onion
3 Garlic (minced)
4 Eggs (whisked)
100 g Almond Flour3.5 oz, regular flour can be substituted
2 tbsp Parsley
1 tsp Dijon MustardYellow mustard can be substituted
2 tbsp Coconut oil or EVOO or Avocado oil