1 can wild-caught sardines

1 13oz can wild salmon

1 regular can of chunk light tuna

1 egg

2-3 cloves garlic (minced)

1/2 small white onion (grated)

2 tbsp Sriracha red Thai chili paste and (Optional) 2 habanero peppers (minced)

Fresh groung black pepper and 1 tsp each of dried basil and ginger powder

3 tbsp full-fat coconut milk  

1/4 to 1/3 cup coconut flour

Preparation

In a large bowl, mix together the tuna, salmon and sardines.

Add all other ingredients except for coconut flour and mix thoroughly.

Add only as much coconut flour as needed in order to bring the mixture together.

Form small patties (about 1″ diameter) and put on a greased baking sheet covered in foil.

Cook the patties in an oven preheated to 350 degrees for approximately 15-20 minutes.