Super Salmon Patties
- 2 cans (15oz each) canned salmon or 1 Lb cooked salmon, chilled and de-boned
- 2 ribs celery, finely chopped (I slice them down the middle first)
- ¼ cup chopped fresh parsley
- ½ cup or 3 green onions finely chopped
- 1 small jar capers
- 3 Tbsp Gluten free Worcestershire sauce (I use The Wizard’s brand or make it myself)
- 2 Tbsp coconut aminos
- 1 large clove garlic minced
- 1 Tbsp cumin powder, more to taste depending on your palate
- ¼ tsp cayenne (omit on strict gut repair)
- 2 tsp paprika (omit on strict gut repair)
- 3-4 Tbsp freshly chopped dill or 2 Tbsp dried dill- add a little fresh dill for garnish if you wish.
- ½ tsp freshly ground black pepper or to taste
- ½ tsp celery salt
- ¾ cup ground chia seed meal
- Sea Salt to taste
1 cup coconut oil or avocado oil for sauteing, you may need more.
1. In a medium bowl, use a fork to flake the salmon. Add the celery, parsely, onions, capers, Worcestershire sauce, coconut aminos, celery salt, garlic, cayenne, pepper, dill, cumin and paprika and combine thoroughly. Next make patties about ½ cup each. Placepatties on a plate, cover tightly and refrigerate for at least an hour or even overnight.
2. In a large skillet or flat grill pan heat some of the coconut oil over medium heat for your first batch. Gently place chilled patties in skillet and cook until browned, about 5-7 minutes, then carefully flip and brown the other side. I cook them in batches and I use a mesh splatter guard.
3. Drain patties on paper towels and serve on a bed of baby spinach with fresh dill as garnish.
4. This recipe is simple to double and left-overs are easily heated in a toaster oven or wonderful ground up and mixed with fresh salad the next day. Often I simply add one more can of salmon rather than a true doubling of it. This feeds 5 easily with left-overs.
- 1 cup macadamia nuts
- ¾ cup water, or as needed
- 1 teasponn minced garlic, or to taste- I usually just toss in 1-2 cloves of garlic
- ½ teasponn sea salt, or to taste
- Blend all ingredients into a smooth mayonnaise in the food processor, adding more water as needed to produce desired consistency
- Can store for 4-5 days in a tightly lidded glass jar in the fridge, so feel free to make extra and use it as adip with veggies!