RyanX
The Living Force
This is a classic recipe slightly modified from it's original. Instead of bread crumbs in the salmon patties I use pure buckwheat flour.
Ingredients:
14oz salmon (fresh or canned - typically 2 cans)
1 egg
1/2 minced medium onion
1/2 C buckwheat flour
pinch salt
pinch black pepper
coconut oil
Directions:
In a medium mixing bowl, beat one egg.
If using salmon from cans, drain the liquid in a separate small bowl and set aside.
If using fresh salmon, remove the skin.
Place salmon in bowl with egg. Add onion, buckwheat flour, salt and pepper. Stir until consistent and then wash your hands and start to mash the ingredients to a finer consistency. The consistency should be about the same as toothpaste. If the mixture is too dry, add back a tsp of salmon liquid or water at a time until the desired consistency is reached.
On a cast iron griddle, add about 1-2 tbsp of coconut oil and set to medium-low to medium heat.
Grab some of the salmon mixture and mash into patties with your hands. One cast iron pan should hold about 3-4 patties at one time. Let these cook about 10 minutes per side or until light brown on both sides.
Should make about 7-8 patties.
The classic sides to this recipe are creamed peas and fried potatoes. I like to use cooked frozen peas with an olive oil dressing in place of the cream. Fry potatoes in lard or coconut oil in a separate pan or make a side of seasoned brown rice. Of course these are entirely optional.
Enjoy!
Ingredients:
14oz salmon (fresh or canned - typically 2 cans)
1 egg
1/2 minced medium onion
1/2 C buckwheat flour
pinch salt
pinch black pepper
coconut oil
Directions:
In a medium mixing bowl, beat one egg.
If using salmon from cans, drain the liquid in a separate small bowl and set aside.
If using fresh salmon, remove the skin.
Place salmon in bowl with egg. Add onion, buckwheat flour, salt and pepper. Stir until consistent and then wash your hands and start to mash the ingredients to a finer consistency. The consistency should be about the same as toothpaste. If the mixture is too dry, add back a tsp of salmon liquid or water at a time until the desired consistency is reached.
On a cast iron griddle, add about 1-2 tbsp of coconut oil and set to medium-low to medium heat.
Grab some of the salmon mixture and mash into patties with your hands. One cast iron pan should hold about 3-4 patties at one time. Let these cook about 10 minutes per side or until light brown on both sides.
Should make about 7-8 patties.
The classic sides to this recipe are creamed peas and fried potatoes. I like to use cooked frozen peas with an olive oil dressing in place of the cream. Fry potatoes in lard or coconut oil in a separate pan or make a side of seasoned brown rice. Of course these are entirely optional.
Enjoy!