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SERVES: 4 | ACTIVE TIME: 15 MIN
INGREDIENTS
- 14.75 oz can of salmon (ideally wild caught like this one)
- 1/2 cup capers (drained)
- 2 tbsp ground lemon-pepper
- salt (if salmon is canned without salt, start with 1 tsp. If salmon is already salted, start with just a sprinkle ~1/8 tsp)
- 1 small onion, very finely chopped
- 2 ribs of celery, very finely chopped
- 4 tbsp coconut flour (this makes the recipe gluten free, but you can substitute any kind of flour on hand).
- 2 eggs
- 1/2 cup fresh dill, lightly chopped + 2 tbsp fresh dill for garnish
- 2 tbsp olive oil or butter for pan-searing
- Optional toppings: Plain yogurt, fresh chives & lemon juice
PREPARATION
- In a large bowl break the salmon up with a fork and mix in all of the remaining ingredients except the cooking oil and 2 tbsp of fresh dill. Mix thoroughly.
- Set your burner to medium high and add ~1 tbsp oil or butter to a large skillet (I like using a toxin-free non stick pan).
- With your hands (yes, it gets messy!) shape into ~14 patties, roughly 2″ wide.
- Add the patties to your pan and cook until the sides are golden brown, roughly 3 – 4 minutes on each side. It usually takes 2-3 batches, depending on the size of your pan.
- Top with plain yogurt, chives a squeeze of lemon and fresh dill.
I always make extra patties and freeze them for a later date when batch cooking just didn’t happen that week.
