Salmon Patties with Green Peas
Open and drain salmon by pressing cut lid on top of the salmon firmly while turning upside down over the sink.
Place salmon, eggs, and shredded coconut in a bowl and mix with a fork until egg is throughly distributed. This does not need to be a puree, but should be uniform.
Allow salmon mixture to rest (this helps the coconut to hold the mixture together) while you heat a large skillet or griddle (flat side) over medium heat.
Once skillet is pre-heated, add 1 tablespoon of fat and allow to melt. As the fat melts, form small patties out of the salmon, ‘slider’ size, or mini-burger size.
Once the edges start to look firm, and the top of the uncooked patty is also starting to loose its shine a little bit, - about 5 minutes of cooking- use a thin metal spatula to carefully flip. The side that is cooked should be starting to brown.
Cook for another 3 minutes on the other side and then serve.
Net carbs: 1
Nutrition facts calculated using ghee and unsweetened shredded coconut
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