I've tried to make salmon patties a couple of time lately without using breadcrumbs. It didn't always go well. But you know, carbs and junk. I'm still trying to stay away from the grains because it really seems to make a difference in so many ways. But every time I'd try different binders, they just wouldn't hold together. Until now. I finally have a paleo/primal friendly salmon patty that doesn't fall apart! And they are packed with flavor and even delicious reheated.
Start by sauteeing some peppers, onions, and garlic in a bit of coconut oil. Then set that aside to cool.
While that's cooling, mix together the salmon, eggs, and herbs. Then add in the cooled peppers and onions.
Using a large scoop or measuring cup (1/4 to 1/3 c size), form the patties and dust each side in coconut flour. That's the secret to keeping these guys together. Cook about 4 minutes on each side in coconut oil. You should be able to easily flip them without falling apart. If they fall apart when you flip them, they need to cook longer.
What you'll need:
1 medium onion, diced
1 bell pepper, diced
1 tablespoon minced garlic
2 6 oz cans salmon, drained
2 eggs
2 tablespoons parsley
2 teaspoons dill
salt and pepper
coconut flour
coconut oil
Sautee onions, peppers and garlic in coconut oil until softened. Set aside to cool. In a medium bowl, mix together salmon, eggs, parsley, dill, salt and pepper. Mix in peppers and onions. Using a large scoop or a measuring cup to ensure uniform size, make patties and dust each side with coconut flour. Add patties to hot pan with 2 to 3 tablespoons coconut oil. Cook 3-4 minutes on each side, or until browned and outsides are set.
