16 oz can of wild Salmon

1 small onion, finely grated

2 T minced parsley

ground pepper, to taste

salt, optional

2 lg eggs, well beaten

1 c Almond Meal

4 T Coconut Oil, for frying

Preparation

Turn drained salmon into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible).

Mix in grated onion, parsley, pepper, 1/3 c almond meal and salt, if desired. Mix beaten eggs with salmon. Mix well. This should be a thick mixture in order to shape into patties.

Roll patties in remaining almond meal, coating each side. In a large heavy skillet over low heat, melt 2 tablespoons of coconut oil; add patties.

Fry patties slowly on one side; add remaining oil, turn patties and fry until brown on the other side.

This mixture can be shaped into around 6-12 small patties if you want to go that route….I love them big so it only makes enough for 3 large patties.