Serving size - 6-8 servings
Prep Time - 10 minutes
Cooking Time - 15-18 minutes
Potential Allergens - eggs, fish
6 oz wild salmon
(canned, steamed or poached)
1 teaspoon lemon juice
1/2 teaspoon dill
Heat oven to 350°F and prepare a baking sheet with aluminum foil, lightly greased.
Mix everything together and make into mini patty cakes.
Heat a non-stick pan coated with coconut oil on low-medium heat and place the patties on top. Cook 2-3 minutes per side (or until it browns and binds together), then place on the baking sheet.
Please subscribe to keep reading.