2 six-ounce cans of wild salmon, drained
2 eggs, beaten
3 tablespoons minced shallots
1-2 cloves garlic, minced and grated
2 tablespoons green onions, minced
2 teaspoons gluten free mustard
1-2 teaspoons coconut flour
¼ cup coconut oil or butter
1 tablespoon garlic powder
1 tablespoon onion powder
1/ tablespoon paprika
1 teaspoon pepper
¼ teaspoon sea salt
1.In a bowl mix the salmon, eggs, garlic, shallots, green onions, spices and mustard. If the mixture is too runny, add more coconut flour.
2.Over medium heat, add butter or coconut oil and create 4 salmon patties, placing them in the pan. You may have to cook in batches.
3.Cook until patties are crispy (but not burnt), then flip and cook the other side.