salmon patties
From Megan at eatbeautiful.net
Ingredients
- 1 tall (large 14-ounce) can salmon wild, bones included
- ½ cup carrot grated
- ¼ cup tahini
- ¼ cup pumpkin canned
- ¼ cup avocado oil
- 2 teaspoons gelatin
- 1 tbsp dill
- ½ teaspoon sea salt
Instructions
Drain water from canned salmon. Place fish in mixing bowl. Add remaining ingredients, except the frying oil. Using the tines of a fork, smash and mix together thoroughly the ingredients.
To bake: Preheat the oven to 350° Fahrenheit. Line a cookie sheet with parchment paper. Using a scoop or 2 spoons, measure out 1 or 2-ounce mounds. With three wetted fingers*, press each mound into a flat patty. Bake until browned slightly all over, and especially around the edges, about 20 minutes.
To fry: Cook patties in two batches, in a 6" skillet, dividing the fat in half, 2 T. for each batch. Or use a large skillet and all the fat for one big batch. (The patties are best cooked in a generous amount of fat.)
Heat fat in pan over medium-high heat until fully melted, about 30 seconds. Add mounds of salmon, about 1 to 2 ounces each, and press down slightly to flatten each one, using the back of your spatula. Cook for 5 to 8 minutes on the first side, until crispy and golden brown. Reduce heat during this time, as needed, to medium or low, to prevent burning or smoking. Flip patties using some care; (they are more fragile when fried but using an offset metal spatula and the small patty size makes it quite doable. "Dig deep" with the spatula if they stick a bit). Cook 5 to 8 additional minutes on second side and serve.
Refrigerate any leftovers for easy, quick nourishment.