Sweet potato
(squash or pumpkin; pureed or mashed)
3 tbsp
Coconut flour
(see notes)
1/4 tsp
Paprika
(or smoked paprika)
1/4 tsp
Kosher salt
(or sea salt)
1/4 tsp
Black pepper
1 tsp
Rosemary, dried
(1 fresh sprig)
2 medium
Egg
1 tbsp
Coconut oil
(or butter for the pan)
Instructions
Mash salmon. If using fresh versus canned, remove any extra skin.
Place salmon in a bowl and add pureed sweet potato (see notes for other options), salt and paprika, and mix well.
Add in coconut flour 1 tbsp at a time (3-4 tbsp depending on the type of salmon), then mix in herbs and seasonings.
Add in eggs and mix well until the batter is thick enough to form patties. If the batter is too moist, add 1 tbsp more coconut flour.
Form into 6 balls, lay on parchment paper, and press into patties (1 inch thick).
Heat oil in a skillet on medium-high and cook for 3 to 4 minutes per side (canned salmon will cook faster). Repeat until all patties are cooked.
Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip.
Notes:
Quick Tips: If you choose to use fresh squash, simply cut squash in half, remove seeds, and place in a microwave-safe bowl with 2 tbsp water. Cook on high for about 3-4 minutes. Scoop inside and then mash or puree with a blender.
This dish pairs great with steamed veggies.
A sprinkle of pomegranate seeds makes it more of a holiday dish.
