These salmon patties are for people who "don't like salmon". 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. Enjoy!
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).
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.
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.
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.
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.
Fry on both sides until golden brown. Make sure you used a generous slathering of coconut oil so they're nice and fried. Yum.
Serve with veggies dripping in butter. And some kinda starchy thing, if that's what floats your boat. Enjoy!