(squash or pumpkin; pureed or mashed)
(or smoked paprika)
(or sea salt)
(1 fresh sprig)
2 medium egg
(or butter for the pan)
First mash up your salmon. If you are using fresh versus canned, remove any extra skin.
Place your salmon in a bowl and then add in your mashed or pureed veggies (see notes for cooking options). You can used canned pumpkin or sweet potato for a fast prep. Mix together.
Next add in coconut flour 1 tbsp at a time. You will need only 3-4 tbsp depending on the type of salmon you use. Then mix in herbs and seasonings. Mix Together.
Lastly, add in your 2 eggs.
Mix well until the batter is thick enough to get be able to form patties. If batter is too runny, add 1 tbsp more coconut flour.
Form into 8 small balls or roll into larger 5-6 balls.
Lay them on parchment paper.
Press them into patties/cakes so they are around 1 inch thick.
Now turn on your skillet to medium high. Add your butter or oil.
Once heated, add in 3-4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 3-4 patties/cakes.
Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.
This dish pairs great with steam veggies. I added a sprinkle of Pomegranate seeds to make it more of a holiday dish.
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 blender. If you are using Canned veggies, you might need to add that extra coconut flour or an egg white for binding.