Salmon Squash Patties
Looking for a quick lunch or supper idea? Look no further, try some salmon squash patties. I want to thank my friend Emilie, fellow GAPSter, as she is behind my inspiration here. She shared a similar recipe with me and gave me the go ahead to experiment. The salmon provides much needed omega-3 fatty acids needed for cognitive function, will help with memory and brain performance. Omega-3’s are also known to reduce inflammation and help lower risk of chronic diseases such as heart disease, cancer and arthritis!
Ingredients:
- coconut oil and/or avocado oil for pan-frying
- 7 oz of salmon (filet or canned with bones & skin)
- 1-2 garlic cloves, minced
- 1/3 cup of butternut squash puree
- 3 tablespoons of coconut flour
- salt & pepper to taste
- 2 pastured-eggs
- Fresh herbs of choice, I used dill
Directions: Put salmon in food processor and shred into small pieces. Then in a medium sized bowl, add all ingredients and blend well together. Use a 1/4 cup to measure out patties, should make about 5 patties. Heat up oil in pan on low-medium heat. Add patties to pan and cook about 4 minutes per side or until browned to desired done-ness. Remove from pan and serve with vegetables.
I served the patties with home-made fermented mayonnaise, dill and a mix of cauliflower, garlic, kale and spinach.
