Spicy Salmon Patties

A lot of people have asked about healthy budget-friendly meals.  One of my favorites is canned salmon. Canned salmon is made from wild salmon, has tons of healthy omega-3s, and is inexpensive.  Previously, I made a relatively simple salmon and potato cake using mashed potato flakes as the binder.  I wanted to try a different version of the salmon cake, spicing things up a bit.  I used Indian spices, coconut flour, and fried it in coconut oil, for an island taste. If you aren’t using coconut products, you can double the binder (bread crumbs or potato flakes) and fry in olive oil.  I like to serve these with a yogurt dipping sauce or over a green salad.

Spicy Salmon Patties

1 can (14 oz.) wild salmon, drained
2 green onions, chopped
2 garlic cloves, minced
2 T cilantro, chopped
1/2 t each cumin, coriander, cayenne
2 t garam masala
1 T lemon juice
2 eggs
1 1/2 T coconut flour

In a large bowl, flake the salmon into small bits, mashing the bone to combine.  Add all of the other ingredients except the coconut flour. Mix well. Sprinkle the coconut flour over and stir gently.  Let sit for a couple of minutes for the coconut flour to absorb the liquid. Be sure the consistency will allow you to mold patties.  If too wet, sprinkle on a small amount of coconut flour. Shape into 8 small or 4 large patties. Heat coconut oil or olive oil in pan until medium hot.  Place patties in the oil and cook until browned on one side, about 5 minutes.  Turn and continue cooking on medium heat for another 5 minutes.  Serve immediately.

shared at Tempt My Tummy Tuesday, $5 Dinners,  Grocery Cart Challenge, and Pennywise Platter