Wild Salmon Patties
: 15 min
: 15 min
: 30 min
: Easy
Ingredients
- 1 large egg
- 2 cans salmon (12-15 oz, drained) (wild-caught if possible)
- 1/2 cup grain-free bread crumbs (store-bought option used in this recipe below)
- 1/4 cup coconut yogurt (I use Anita’s, listed below)
- 1 1/2 tsp dijon mustard
- 1 tsp Apple Cider Vinegar (can use lemon juice)
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil (to cook the patties)
Directions
- Step 1 In a large mixing bowl, lightly beat the egg. Then add drained salmon, grain-free bread crumbs, coconut yogurt, dijon mustard, apple cider vinegar, and garlic powder. Mix to combine.
- Step 2 Scoop the mixture with 1/3 cup and shape into patties (about 1/2 inch think. Arrange on a plate.
- Step 3 Heat 1 tbsp Olive oil in cast-iron pan, over medium heat.
- Step 4 Brown the patties on both sides, about 3 minutes per side, or until the outsides are very deep golden brown and the patties are cooked through. Enjoy immediately, topped with a fresh squeeze of lemon, and a sprinkle of fresh parsley or dill.
