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.

WHAT YOU WILL NEED:

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

LET'S BEGIN:

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.