Crispy Fish Patties
Recipe inspired by https://www.cottercrunch.com/easy-paleo-salmon-cakes/.
From Suppers Pantry Recipes Project: Any easy weeknight protein option full of omega 3s, vitamins, and minerals!
- 10 ounces cooked salmon or 2 5 oz cans of salmon or sardines, drained
- 0.333333 cup canned pumpkin
- 2 eggs
- 3 tablespoons coconut flour may be increased to 4 tablespoons
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- coconut or avocado oil for pan frying
- chopped fresh herbs such as parsley, cilantro, basil, dill optional, to taste
- chopped garlic optional, adds flavor
- 2 teaspoons dried herbs if not using fresh
Drain and mash canned fish to incorporate the bones. Mix in pureed pumpkin, and then coconut flour, one tablespoon at a time. Add chopped garlic and herbs if using. Beat in the eggs.Mix well until batter is thick enough to form into patties. If batter is too runny, add 1 tbsp more coconut flour.Form into 5-6 balls, and press until about 1" thick patties. Parchment paper may help.Pan fry in oil over medium heat, 3-4 minutes per side (Recipe♦335)
