Pumpkin Salmon Patties
The salmon patties I grew up with always had potatoes included, were crumbed in breadcrumbs and then fried. So not wanting to miss out on another fabulous childhood dish, the Merrymaker sisters inspired me to come up with this version that uses mashed pumpkin instead and is baked in the oven. They are beautiful with a side salad or steamed veggies or even adding them to a wrap.
Ingredients:
1 cup mashed pumpkin
420g tinned wild salmon, drained and bones removed
2 tablespoons fresh dill, chopped
2 green onions, finely sliced
2 tablespoons coconut flour
1 egg
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon paprika
¼ teaspoon cracked black pepper
Method:
Preheat oven to 180 degrees and line tray with baking paper.
Mix all ingredients together. With slightly wet hands, take approximately ¼ cup of mixture and shape into patties. Place on baking tray.
Bake for 40 minutes, gently turning patties half way through cooking.
Makes 10 patties, serves 5
