12 oz. baked salmon, chopped
2 eggs or egg substitute
1 small onion, finely chopped
1-2 cloves garlic, minced or grated
2 tbsp. green onion, minced
1 tsp. spice blend of rosemary, sage, salt, garlic powder, onion powder
1-2 tsp. coconut flour
¼ cup coconut oil or butter
2 tsp. gluten-free mustard (optional)
Preparation:
Combine the salmon, eggs, garlic, green onions, spice blend, and mustard (optional) in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture and combine well. Form the mixture into patties. Lightly fry both sides in a frying pan coated with coconut oil.