"Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen."

Thursday, February 25, 2016

Salmon Patties

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.


1 egg
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
sea salt
fresh ground pepper
pepper sauce, dash
7 oz. salmon, canned, wild-caught
Coconut Oil
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.

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