Recipe Description:
Tonight we had them on a bed of My Slaw that I substituted quartered green grapes for the oranges and honey for maple syrup, with a glass of kefir on the side. I also lacto fermented my mayonnaise. Next time I will add some shredded carrots for color. You should be able to substitute the coconut flour for almond flour to use this in the GAPS intro as well, maybe as early as stage 3. They are great to use in lettuce wraps (Stage 5).
Recipe
Instructions:
Cook pepper in butter for 10 minutes while salmon cools. In a medium bowl beat the eggs, onion, garlic, cilantro, salt, lime juice, and cumin. Mix thoroughly. Add the salmon and cooked pepper to the egg mixture. Mash the salmon and bones with the back of your fork and mix thoroughly with the egg mixture. Sprinkle coconut flour on top of mixture and combine until liquid is absorbed. Preheat a fry pan over medium heat. Add 2 tablespoons butter to the fry pan and form patties with salmon mixture. Place patties in hot fat and cook 5 minutes per side or until golden brown. Continue to add more butter and more patties until mixture is all cooked. Serve with over My Slaw, with sour cream and avocado on lettuce or make a simple yogurt sauce with cumin, lime and salt.
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