On Wed, 06 Jan 2016 14:19:29 -0800, koko > wrote:

>
>
>I think this is one of my favorite recipes yet.
>The outside is nice and crunchy with a soft inside.
>Even though the recipe calls for canned, fresh would be the best.
>
>Here's the step by step.
>http://www.kokoscornerblog.com/mycor.../my-entry.html
>or
>http://tinyurl.com/zmjgdfu
>
>In the meantime, here are the recipes.
>@@@@@ Now You're Cooking! Export Format
>
>Fried Salmon Patties
>
>Paleo, seafood
>
>1 1/2 pounds canned sockeye salmon; boneless, skinless
>1/4 cup mayonnaise; see paleo recipe
>2 scallions; thinly sliced
>2 large eggs; lightly beaten
>2 tablespoons chopped fresh Italian Parsley
>1/4 medium yellow onion; minced
>1/4 cup coconut flour; divided use
>1 teaspoon paprika
>1/2 teaspoon dried dill
>1/2 teaspoon kosher salt
>1/4 teaspoon dried mustard
>1/4 teaspoon garlic powder
>1/4 teaspoon fresh ground black pepper
>2 tablespoons ghee or fat of choice
>2 lemons; cut into wedges
>
>Drain and break the salmon into small chunks
>In a large bowl, mix together the salmon, mayonnaise, scallions, eggs,
>parsley, onion, 1 tablespoon of the coconut flour, the paprika, dill,
>salt,
>dried mustard, garlic powder and pepper.

Snipped for the odd people on dialup

Actually I think they are best made with canned salmon - normally I
prefer fresh anything, but for fishcakes of the salmon variety, canned