I wanted to share with you this recipe because I know, for myself, food funks are real! 😅And I’m hoping all my fish lovers out there will enjoy it as much as we do!
And also I wanted to give a shout out to my Mom for coming up with this recipe!! 💕
2 – 6 oz cans of Wild, Alaskan-caught, Pink Salmon
2 Organic free range pasture raised eggs
1 Cup Almond Flour
Salt and garlic seasoning to taste
2 tablespoons coconut oil (for cooking the patties)
Mix all ingredients together in a bowl (except for the coconut oil, that’s for later). Mixture should be packable into patties (like hamburger patty). Pack the mixture into 4 to 6 patties and set aside.
Get a frying pan or skillet out. Melt 2 tablespoons of coconut oil in pan on medium heat. Once the oil is melted add your patties to the pan. Let the patties cook for about 2-3 minutes on each side or until lightly brown. The patty should hold together and not stick when flipping. Repeat this process until all your patties are cooked.
We like to eat these patties with a side of salad, topped with dairy free organic ranch dressing! Our favorite dressing brand is made by Tessemate’s.
This dinner is high in healthy fat and good source of protein!