15 oz Wild Salmon, canned or fresh poached
1/2 cup and 1/4 cup gluten free bread crumbs or nut meal
1/2 cup homemade mayonnaise
1 tsp mustard
1.5 cup freezer stash veggies **
2 pastured eggs
1/4 cup coconut oil
Squeeze of lemon
Pinch of salt
Add salmon, veggies, mayo, mustard, eggs and 1/4 cup bread crumbs into a food processor and pulse until finely minced. Add a squeeze of fresh lemon juice and salt to taste and mix well. Place 1/4 cup of breadcrumbs onto a small plate. Roll salmon into patties and then into crumbs to coat. Cook in coconut oil over medium heat in a pan for 3-4 minutes per side. Patties can be frozen before or after cooking for future use.
**Keep a stash of freezer veggies ready to go!
Buy fresh organic veggies, dice them small, and add to a bag in the freezer.
Choose vegetables that work well for a variety of uses. such as:
onions, peppers, shiitake mushrooms, carrots, celery, kale, spinach, baby bok choy, leeks,
dandelion greens, cabbage, and fresh herbs such as parsley, cilantro or dill.