Slutty Salmon Patties

Ingredients
• 12oz cooked fresh or canned salmon (if canned, drained)
• 2 eggs
• 1/4 cup almond or coconut flour
• 2 tbsp parsley chopped
• 1 tbsp dill chopped
• 1 tbsp lemon juice
• 1 small onion diced
• 1 clove garlic crushed
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp turmeric
• salt/pepper to taste
• 2 tbsp ghee, lard or duck fat for frying

 

Avocado and Lime Dip
• 1 small avocado
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 clove garlic crushed
• 1 tbsp  parsley or cilantro
• salt/pepper to taste

 

Place all the salmon patty ingredients (except the ghee, lard or duck fat)  in a large mixing bowl and combine.

Scoop some of the salmon mixture into a 1/4 cup measuring cup. With the back of a spoon, press the mixture into the cup to pack it tightly. Turn the measuring cup over onto a plate. Repeat to make 12 patties.

Heat the oil in the frying pan and cook the salmon patties on a gentle heat. Cook on each side for 4-5 minutes and use a spatula to flip them. TOP TIP – If a patty does not release when you try to flip it, cook a little longer until it is crispy and ready to flip.

For the dip:

While the patties are cooking, prepare the avocado dip. Place all the ingredients in a blender. Process until smooth. Spoon into a serving dish.

To Serve

Place 3 salmon patties on a bed of arugala or baby spinach (or just toss it on a plate, whatever floats your boat) with the avocado and lime dip on the side, or drizzled over the top.

You can also make a burger using a couple pieces of cloud bread.  Go nuts.

Cooked salmon patties can be stored in an airtight container in the fridge for up to 3 days.