Simple Spring Onion & Salmon Patties

by | May 23, 2016 | 0 comments

This makes such a yummy snack, lunch or dinner. It's so easy to make and has minimal ingredients. Its GF, DF, GrF, NF and Paleo making it a great lunch box snack for kids.

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 minsDifficultyBeginner
 400 g cooked salmon (fresh or tinned)
 3 spring onion stems, chopped
 1 tsp black cracked Changing Habits Pepper
 2 organic eggs (the amount will depend on the size of the eggs)
 1 cup sunflower seeds (we used activated sunflower seeds - gives a better texture for the crumbing)
 coconut oil for cooking with
 3 garlic cloves
 2 ripe avocadoes
 optional: fresh herbs = parsley, basil, sage, coriander, dill etc.
 lemon to serve
 optional: chopped chilli for garnish
1

Add salmon, 2 eggs, garlic, pepper, salt to taste, fresh herbs and spring onions to a bowl and mix to combine together.

2

Add the other eggs and combine through if the mixture is too dry.

3

Add the sunflower seeds to a food processor or thermomix and blend until it resembles a crunchy flour, you want to leave it with a little bit of texture as this is what you will use to crumb the salmon patties.

4

Heat a fry pan to medium heat.

5

Meanwhile, roll or press the salmon mixture into patties and roll/ coat them in the sunflower seed crumbing mix.

6

Add some coconut oil to the fry pan and coat it all over.

7

Add 3-5 of the salmon patties to the frying pan (depending on how big your pan is, try not to overcrowd it) and fry on both sides until golden brown and cooked through.

8

Remove them when cooked and place onto a plate. Continue cooking the rest of the patties until all the mixture has been used.

9

Meanwhile the patties are cooking, add the avocadoes, a little melted coconut oil, salt, pepper and lemon juice all to taste and blend together in a food processor or thermomix until really creamy and lump free. Pop it into a small serving bowl.

10

Serve the patties with lemon to drizzle on top and the avocado dip + a fresh salad if desired. Sprinkle some chopped chilli on top if you like a little heat!

11

Enjoy!

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Ingredients

 400 g cooked salmon (fresh or tinned)
 3 spring onion stems, chopped
 1 tsp black cracked Changing Habits Pepper
 2 organic eggs (the amount will depend on the size of the eggs)
 1 cup sunflower seeds (we used activated sunflower seeds - gives a better texture for the crumbing)
 coconut oil for cooking with
 3 garlic cloves
 2 ripe avocadoes
 optional: fresh herbs = parsley, basil, sage, coriander, dill etc.
 lemon to serve
 optional: chopped chilli for garnish

Directions

1

Add salmon, 2 eggs, garlic, pepper, salt to taste, fresh herbs and spring onions to a bowl and mix to combine together.

2

Add the other eggs and combine through if the mixture is too dry.

3

Add the sunflower seeds to a food processor or thermomix and blend until it resembles a crunchy flour, you want to leave it with a little bit of texture as this is what you will use to crumb the salmon patties.

4

Heat a fry pan to medium heat.

5

Meanwhile, roll or press the salmon mixture into patties and roll/ coat them in the sunflower seed crumbing mix.

6

Add some coconut oil to the fry pan and coat it all over.

7

Add 3-5 of the salmon patties to the frying pan (depending on how big your pan is, try not to overcrowd it) and fry on both sides until golden brown and cooked through.

8

Remove them when cooked and place onto a plate. Continue cooking the rest of the patties until all the mixture has been used.

9

Meanwhile the patties are cooking, add the avocadoes, a little melted coconut oil, salt, pepper and lemon juice all to taste and blend together in a food processor or thermomix until really creamy and lump free. Pop it into a small serving bowl.

10

Serve the patties with lemon to drizzle on top and the avocado dip + a fresh salad if desired. Sprinkle some chopped chilli on top if you like a little heat!

11

Enjoy!

Simple Spring Onion & Salmon Patties
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