20 minsBreakfast

Salmon patties with avocado spread

Makes: four servings
Makes: four servings


  • 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


    Can be done ahead:

  1. Peel and mince shallots. Juice lemon.

  2. 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.

  3. 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.

  4. At breakfast time:

  5. Peel avocado and place in a bowl; mash well. Add 1 tbsp lemon juice, and salt and pepper to taste.

  6. Enjoy salmon patties with avocado spread.