A while back I tried Kelly Bejelly’s salmon cake recipe and really enjoyed it. It has become one of our staples. I’ve tried playing with it and have come up with my own version using a favorite flavor combination. Lemon and garlic are like peanut butter and jelly in my book, they were made for each other. Since my family follows the Catholic tradition of no meat except fish on Fridays, this is going to come in handy a lot. Using my handy Kitchen Aide stand mixer makes this quick to whip up, but you could easily do it by hand as well.
2 cans of Salmon
3 cloves of garlic
2 ribs of celery, finely diced
1 Tbs dried parsley
1 tsp pepper
2 tsp dried lemon granules
1/2 tsp sea salt
4 Tbs coconut flour
3 Tbs lemon juice
3-4 tbs coconut oil for frying
In a large bowl combine salmon, celery, garlic, and spices.
Add in the coconut flour and mix until fully incorporated.
Stir in the eggs and lemon juice.
At this point your mixture should be about the moisture level of ground beef. If it’s too wet add some coconut flour, if too dry add a little water. Be careful because it doesn’t take much.
Melt your coconut oil on medium high heat in a large frying pan.
Form your salmon mixture into patties about 2 inches in diameter and 1/2 inch thick.
Fry until browned, about 3 minutes a side.
Makes about 16 small patties, which is approximately 4 servings. We enjoy this with lacto-fermented pickles and a large salad.