Here’s a simple, heart-healthy, gluten-free dish that is loaded with protein, essential fatty acids (EFA’s), and fiber! If you are not a fan of salmon, you can use any kind of fish, as long as it’s wild. Enjoy these on gluten-free buns or just by themselves. I recommend topping them with some fresh kale leaves and a slice of tomato to really amp up the nutrient value!
Makes: 4-6 patties
Prep Time: 10-15 minutes
Cooking Time: 6-8 minutes
| Four 6 oz cans wild, pink salmon | 1 cup ground flax seeds |
| 5 Tbsp chopped dill | 1 cup ground sesame seeds |
| 3-4 cloves fresh garlic, finely chopped |
4 Tbsp melted, organic butter |
| 1 cup onion, finely chopped | 2 Tbsp melted, virgin coconut oil or olive oil |
| 4 large free-range eggs | sea salt to taste |
Combine all ingredients except the coconut oil in a bowl and mix well. Form into patties, each about 3 inches in diameter. Saute’ the patties in the oil in a saucepan on medium heat, turning them once at 3-4 minutes each side or until golden. Top with fresh tomato slice and/or kale leaves and serve on gluten-free buns or with some brown rice or quinoa pilaf.
