Salmon patties with avocado spread
- 1 shallots
- 1 lemon
- 1 lb canned salmon
- 2 eggs
- ½ cup almond flour
- 2 tbsp chopped parsley
- 1 tbsp dill
- 1 tsp minced garlic
- 1 tsp paprika
- 1 tbsp coconut oil
- 1 avocado
Peel and mince shallots. Juice lemon.
Flake salmon into a bowl. Add shallots, eggs, almond flour, parsley, dill, garlic, paprika and 1 tbsp lemon juice. Fold together until combined, seasoning with salt and pepper.
Heat coconut oil in a skillet over medium heat. Form salmon mixture into patties (about 1/4 cup each) and add to the skillet. Cook 4 minutes per side. Freeze until ready to eat, or continue if enjoying immediately.
Peel avocado and place in a bowl; mash well. Add 1 tbsp lemon juice, and salt and pepper to taste.
Enjoy salmon patties with avocado spread.