Active Time45 minutes
Ready In45 minutes
- 2 6-ounce cans boneless, skinless pink salmon
- 3 eggs
- 1/2 onion, finely minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp coconut flour
- 6 tbsp ghee, lard or coconut oil
- 2 tbsp bacon grease (optional)
Drain pink salmon.
Beat together eggs, coconut flour, salt, pepper and minced onions until well mixed.
Stir in salmon until well incorporated.
Heat 2 to 3 tbsp ghee, lard or coconut oil and 2/3 to 1 tbsp bacon grease in a large cast iron skillet at high heat.
Scoop 1 to 2 heaping tbsp of salmon mixture per patty into skillet, leaving about 1 inch between each patty. Flatten each patty with the back of a spatula.
Cook bottom side until the cakes flip easily and bottom is slightly browned.
Turn cakes over and cook the other side until it is slightly browned, and cake is fully cooked.
Last updated on 01-26-2013