Ingredients:

  • 6 oz wild-caught canned salmon, drained and flaked
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, finely minced
  • 1/2 cup steamed potato, mashed smooth
  • 1 small clove garlic, minced
  • 1 tbsp unsalted butter, melted
  • 1/4 cup almond flour
  • 1 large egg, beaten

Instructions:

  1. In a medium mixing bowl, combine the flaked salmon, mashed potato, lemon juice, minced parsley, and melted butter.
  2. Using a fork, fold the ingredients together until the potato is evenly distributed, avoiding over-mixing to prevent a gluey consistency.
  3. Scoop approximately 1 tablespoon of the mixture and roll into a ball, then gently press into a disk 1/2 inch thick or shape into long fingers for babies 6-9 months old.
  4. Dip each patty into the beaten egg, then lightly roll in the almond flour for a gentle coating.
  5. Heat a non-stick skillet over medium heat and cook patties until golden brown on both sides.