Makes: 4 patties
Prep Time: 5-10 minutes
Cook Time: 10 minutes
2 6 ounce cans wild salmon, drained
2 tablespoons fresh dill, minced
2 eggs, beaten
1 shallot, minced
1 teaspoon coconut flour
1/4-1/2 teaspoon garlic powder
Salt/Pepper to taste
2-4 tablespoons organic virgin coconut oil, for frying
Fresh lemon wedges, for serving
Mix above ingredients (minus coconut oil) in medium size bowl and stir well. Separate into 4 equal sections.
Heat coconut oil in large frying pan over medium-high heat. (Enough to coat entire pan in thin layer).
Place divided salmon mixture into heated pan forming 4 equally sized patties. Pan fry 3-5 minutes on each side or until golden brown.
Squeeze fresh lemon wedge over top before eating.
Enjoy!
Note: I also added 1 teaspoon or so of Kirkland Signature no-salt seasoning for better flavor. Feel free to add seasoning of your choice.
Prep Time: 5-10 minutes
Cook Time: 10 minutes
2 6 ounce cans wild salmon, drained
2 tablespoons fresh dill, minced
2 eggs, beaten
1 shallot, minced
1 teaspoon coconut flour
1/4-1/2 teaspoon garlic powder
Salt/Pepper to taste
2-4 tablespoons organic virgin coconut oil, for frying
Fresh lemon wedges, for serving
Mix above ingredients (minus coconut oil) in medium size bowl and stir well. Separate into 4 equal sections.
Heat coconut oil in large frying pan over medium-high heat. (Enough to coat entire pan in thin layer).
Place divided salmon mixture into heated pan forming 4 equally sized patties. Pan fry 3-5 minutes on each side or until golden brown.
Squeeze fresh lemon wedge over top before eating.
Enjoy!
Note: I also added 1 teaspoon or so of Kirkland Signature no-salt seasoning for better flavor. Feel free to add seasoning of your choice.
