These patties are so easy to make and have become a favorite with my family.
The ingredients are those that are typically on hand, so I can make these cakes for an afternoon lunch or fast Fish Friday Dinner.
Either serve on a bed of fresh spring lettuce or on a serving of steamed rice of your choice. The fresh lemon drizzled on top really makes the patties flavors come alive.
WHAT YOU WILL NEED:
2 Tbs. chickpea flour (or substitute with all purpose flour)
1/4 cup milk
1 tsp. baking powder (aluminum-free)
1 tsp. cumin powder
1 tsp. dill weed
fresh ground pepper
pepper sauce, dash
7 oz. salmon, canned, wild-caught
Fresh lemon (or Apple Cider Vinegar) Optional
1. Drain salmon and place in bowl with flour, milk, baking powder, cumin powder, and dill weed. Mix until it turns into a thick batter.
2. Add sea salt, ground pepper and a dash or two of pepper sauce. Mix again and form the batter into patties.
3. Fry in coconut oil, over medium heat, for about 5 minutes each side. Serve over rice or salad. Drizzle fresh lemon over the cooked salmon patties.