This is a very yummy recipe. Best of all, it’s also Whole30 friendly.
Serves 4 – 6
Ingredients:
Salmon patties
550g fresh salmon filet
1 bayleaf
1 large mango
1 large red pepper
1 shallot
1/2 bunch cilantro
3 large eggs
1/2 cup Whole30 mayo
Juice of 1 lime
1/2 cup almond flour or coconut flour
1 tablespoon curry powder
Salt and pepper
Tomato salsa
6 fresh tomatoes, seeds removed
1 shallot
1/2 bunch cilantro
1 cucumber
Juice of 1 lime
Salt and pepper
Directions:
Bring water to a boil, add bayleaf, salt and pepper, and salmon. Cook for 10 minutes.
Remove salmon from the water and let it cool. Once cooled, remove skin and any bones. Flake the salmon into a bowl.
Chop mango, red pepper, shallot, and cilantro to small pieces.
Add this to the flaked salmon.
Add eggs, almond flour, curry powder, salt and pepper.
Mix all the ingredients together. Make sure to press it together firmly.
The best consistent method we found is to use a 1/3 cup measuring cup to make each patty. You want to make the patties medium to small size since they are slightly fragile if handled too much.
In a pan add olive oil and heat the pan over medium heat.
Place patties on the pan and fry for about 3-5 minutes on each side. Make sure to only flip the patties once as they’re fragile and can fall apart if flipped too many times.
For the tomato salsa, chop all the ingredients into small pieces. Add juice of 1 lime, salt and pepper, and mix well.
-Enjoy!