Print
Nutrient-Dense Egg-Free & Grain-Free Salmon Patties
Full of nutrition, a hidden veggie, and a superfood, these egg-free and grain-free salmon patties are allergy-friendly home cookin'! Just a side salad or steamed veggies is enough to make a complete, filling, and delicious meal!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 10 patties
Ingredients
- 1small zucchini
- pinchsalt
- 214 oz cans wild-caught salmon
- 2tablespoonschia seeds
- 6tablespoonsroom temp water
- 2tablespoonsegg-free mayonnaiselike this homemade egg-free mayo or this purchased vegan mayo
- 2tablespoonscoconut flour
- 2teaspoonsdried dill
- 1teaspoonsalt
- juice of 1 lemon
Instructions
- First, grate the zucchini and sprinkle it with salt.
- Set aside for at least 30 minutes.
- Second, combine the chia seeds with water. Whisk and set aside.
- Next, combine salmon, egg-free mayo, coconut flour, dill, salt, and lemon juice.
- Place the zucchini in some paper towels or cheesecloth and squeeze out as much water as you can.
- Add it to the salmon mixture.
- Then, stir in the chia seed gel.
- Melt 2 tablespoons of your preferred fat, such as lard, tallow, coconut oil, etc. over medium heat in a cast iron skillet
- Using about 1/3 cup at a time, form patties in your hands.
- Set the patties into the hot fat.
- When browned on the first side, gently flip and brown on the other side.
- Remove from the skillet to a paper towel-lined plate.
- Continue frying in batches, adding extra fat as needed, until you've used up the entire mixture.