zucchini salmon patties (gluten-free & paleo)
Author: 
Recipe type: main course
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb. of fresh salmon
  • 1 large zucchini or 2 small (grated)
  • 1 egg
  • 1 cup almond flour
  • 2 Tbps. grated onion
  • salt & pepper to taste
  • 2 Tbsp. coconut oil for pan browning
  • optional: 2-3 Tbsp. tapioca starch
Instructions
  1. place fresh salmon on a baking sheet and bake for about 7 minutes at 375 degrees until, partially cooked through.
  2. using a fork, shred the salmon and place in a large bowl.
  3. finely grate your zucchini and place in a colander and press out some of the water.
  4. add grated zucchini, grated onion, egg and almond flour and a pinch of salt & pepper into the bowl with the salmon and mix together.
  5. heat up a skillet with coconut oil on medium-high (oil should coat the bottom of the skillet)
  6. form patties with the mixture and place in the skillet to brown (approx. 10 mins)
  7. optional: If you feel like your batter is too wet (depends on how well you squeezed out the zucchini). adding a few Tbps. of tapioca starch will help in the binding and also give you a little extra crisp on the outside of the patties. *(tapioca starch is a commonly debated paleo ingredient)
Recipe by the sprouted life at https://thesproutedlife.com/zucchini-salmon-patties-gluten-free-paleo/