I never used to like salmon. At least, that’s what I thought. Like many people, my tastes have changed over the years and my palate has broadened. I have brussels sprouts sitting in the fridge right now, actually, which is something my younger-self would never have believed. I’m thinking of cooking them with bacon, because, well, why not? Am I right?
These salmon patties are for people who “don’t like salmon”. Seriously. They are so flavourful and savoury. The recipe is adapted from Stephanie at Keeper of the Home’s recipe. I modified it to be grain-free and I tweaked a bit of the flavour too (I have a bit of a garlic addiction). I usually serve them over a steamed veggie as a totally grain-free meal, but you could easily add rice or homemade fries or whatever. They are the best salmon patties ever, as declared by me, because clearly I am an authority on all salmon patties ever in the world. Clearly.
I throw a can of tuna in with them because I had to introduce the taste of salmon gradually to my family. If you want to use all salmon then feel free – you’ll probably need to add an extra little bit of coconut flour to account for the extra moisture (the cans of salmon are bigger than the cans of tuna).
Also – I’m usually a fan of fresh garlic and onions in a recipe, but I used dried/powdered in this recipe in order to keep it super quick and easy. I usually end up making this on those solo parenting nights, or when we’re in a rush.
2 cans of salmon, 1 can of tuna (or any combination – just adjust the coconut flour accordingly to get the right texture)
1/2 cup coconut flour
1 teaspoon garlic powder
2 teaspooons minced onion flakes
1/2 tablespoon lemon juice
2 tablespoons brown mustard
1 tablespoon tamari (wheat-free soy sauce)
1/2 teaspoon real sea salt
a few shakes of pepper
coconut oil for frying
1. Dump fish into a bowl and smash all together with a fork. (If you’re not used to canned salmon, there are usually small bones included – just mash them with a fork – no need to remove them).
2. Preheat your pan to medium-low (depending greatly on your stovetop of course) with some coconut oil. I use a cast-iron pan and it works amazingly well. Non-stick cookware is toxic and I find stainless steel frying pans make me wanna tear my hair out, so I stick with cast-iron and absolutely love it.
3. Add all ingredients except coconut flour, and stir to combine. I use my fork to whisk the eggs a little before stirring them into the fish.
4. Stir in coconut flour. Let sit for 2 minutes. Coconut flour is extremely absorbant, and the mixture needs to come to the right consistency so you can form it into patties.
5. Use a small scoopy thingie to put blobs into the hot pan, then squish them down a little so they’re more or less in the shape of a little pattie. I think my scoopy thingie might be a melon baller, but don’t quote me on that. I use it as an All-Purpose Magical Scoopy Tool of Wonder.
6. Fry on both sides until golden brown. Make sure you used a generous slathering of coconut oil so they’re nice and fried. Yum.
7. Serve with veggies dripping in butter. And some kinda starchy thing, if that’s what floats your boat. Enjoy!
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