5 ounces salmon, 2 - 5 ounce envelopes, drained
1 egg, beaten
1/3 cup shallots, minced
1 teaspoon dried parsley
1 teaspoon Dijon mustard
1/3 cup hemp seeds (or 2 T coconut flour)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 dashes hot sauce, or to taste
2 tablespoons olive oil, or coconut oil
2 tablespoons butter
1. Heat oil and butter in a heavy skillet on med/low.
2. Mix all remaining ingredients together in a bowl.
3. Shape mixture into about 6 patties. They will be wet and not old a shape very well, but with patience, it works. I place them, one at a time, on a spatula and slide them into the simmering oil.
4. Make sure butter/ oil is just simmering and there is a nice slow bubbling around the patties.
5. Simmer till a nice, crisp, golden color is achieved on the first side. Then turn and repeat on the other side.
This blog is a place for me to share pictures, tell stories and write about our family, our farm in Dover, Arkansas, our Faith in Jesus Christ , and our love for nature, animals and people. I hope it often makes you laugh, sometimes causes you to think, and sincerely gives you insight into who we are as we travel this amazing journey.
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