This household fav is super healthy, high in protein and very filling. I make a huge batch because they are just as yummy the next day and day after, so feel free to pair down as necessary.
Serving size: Yuuuuge
Cook time: ~40mins
3 X 14oz cans of wild alaskan salmon (not sockeye - totally different flavor)
1 X medium to large spanish onion
4 X Eggs
1 X cup almond meal
1/2 cup of brown rice flour (option but add in more almond meal)
Salt and pepper to taste (I use about 1/2-1 tsp of each)
Olive oil (for stove top frying)
-Cut onion into as small of pieces as you can. Mine are never uniform, but it doesn't matter.
-Put onion into large mixing bowl.
-Open, drain and debone salmon as best possible. Again, the little bones don't matter.
-Place in bowl on top of onion. Pull the salmon into pieces as you do.
- Add the eggs directly on top
- Add the flour
-Mix all the ingredients together until a smooth(ish) batter is formed. I recommend using a large, strong spoon (I use one of my salad serving spoons).
-In a large, wide pan (I use my 5 qt Calphon), drizzle olive oil until the base is lightly covered.
-Heat pan with oil on low to start.
-Using your hands, form the batter into little patties (about 3") and place into the pan.
-Turn heat to a medium, cover (very important as this dish can get smokey) and let them cook for about 5-7 minutes (or until browned and crispy on the bottom).
- Every so often, you may need to move the pan around to spread the oil or add oil to ensure the patties cook.
-Using tongs, flip the patties, drizzle with oil if needed. Cook until browned.
- Place the cooked patties into a bowl with a paper towel (to soak up extra oil)
- Repeat steps until all the batter has been cooked and you have a nice mound of patties (this easily makes 20 or so)
-mix red wine vinegar (about 4-5 tablespoons) + sriracha suace (to desired spice level) and stir well.
If you accidentally make it too spicy, add some olive oil to temper the heat.