SIBO Friendly Salmon Patties
· 2 cans (16 ounces) salmon or fresh cooked salmon
· 4 tablespoons minced fresh parsley ( you can add any other fresh or dried herbs too)
· Ground black pepper and salt to taste
· 4 large eggs, well beaten
· 2 to 2 1/2 cups coconut flour, nut flour or other firming agent
· 2 tablespoons onion infused olive oil or coconut oil
Turn cooked or canned salmon and liquid into a medium mixing bowl. Mash with a fork, removing OR mashing any bones (they are edible and high in calcium).
Mix in herbs, salt and pepper.
Mix beaten eggs with salmon mixture.
Add enough of the nut flour, about 1/2 to 3/4 cup, to make thick enough to shape into 24 small patties or 12 bigger ones.
Roll patties in left over nut flour.
In a fry pan over low heat, add onion infused olive oil or coconut oil and add patties.
Fry patties slowly on one side, turn patties and fry until brown on the other side. ( you can also dry fry if you have a ceramic non-stick fry pan)
Place on baking paper or paper towels and allow to cool, keeps for 2 – 3 days in the fridge or you can freeze and eat up to 3 months. Great to heat up quickly in the oven for lunches and dinners on the run. Enjoy!