This recipe is a version of Quick & Easy Salmon Cakes from Diane Sanfilipo of Balanced Bites\’ wonderful new book, Practical Paleo. I just needed to use what I had available, plus I added a couple extra eggs because I was hungry
Check out my full review of Practical Paleo here: http://fastpaleo.com/practical-paleo-is-exactly-that/
-This will be easier with canned salmon, but what I had was a couple frozen filet pieces, so I started by removing the meat from the skin and chopping it up fine.
-Reserve the skin
-Combine the salmon meat, eggs, white onions, garlic, salt and pepper, and mustard in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture, and combine well.
In a large pan over medium heat, place a tablespoon or so of the butter, fry your salmon skin until crispy, then set aside. In the same pan, fry your eggs hard sunny side up, and set aside. Then, wipe pan and add remainder of butter to create a thin layer of melted butter. Form the salmon mixture into 4 equally sized patties, and place them in the pan, all at once or 2 at a time. Allow the patties to brown on one side before flipping, and cook all the way through.
Plate with skin and salad, top with eggs
- 6 oz salmon meat, removed from skin
- 2 eggs, beaten
- 3 tablespoons minced white onions
- 1 teaspoon salt and pepper
- 2 teaspoons mustard
- 1-2 teaspoons coconut flour
- 1/4 cup coconut oil or butter
- 2 eggs for frying
- (side salad optional)
- 1-2 cloves garlic