Mom’s Salmon Patties
- 6 ounces salmon (I used Bear & Wolf Wild Alaskan Pink Salmon canned from Costco)
- 1 egg, scrambled
- 1 pinch ground sage
- 2 Tablespoons almond flour [affiliate link]
- 1 teaspoon coconut flour [affiliate link]
- sea salt [affiliate link]
- black pepper [affiliate link]
- butter or coconut oil [affiliate link]
This recipe makes 3 patties.
This is a very simple recipe inspired by my mother’s recipe, and her recipe inspired by her mother, my grandmother. Grandma called the Salmon Croquettes, but she dipped hers in flour before frying. My mother had a slightly different version, and the one you see above is my revision.
As I mentioned, this is a super easy recipe. If you’re using canned salmon, simply open the can and if your brand contains bones or skin, remove both leaving only the flakes of fish.
Pour the salmon into a bowl, break the fish into small pieces, add in the scrambled egg and all other ingredients. Mix gently and allow to sit for about two minutes so that the coconut flour can absorb the moisture.
Use a 1/4 cup measuring cup to form patties.
Melt your favorite fat in a skillet and heat until nice and hot. Drop the patties in and saute for about two minutes on each side to brown. These stuck in my stainless skillet so be sure to use plenty of fat.
Turn down heat and continue to cook on each side about two minutes until the patties feel firm.
With an additional egg on the side, this serves one person breakfast doing the leptin reset. Three patties contains: 340 calories, 45 grams protein, 17 grams fat and 5 carbohydrates.
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