Ingredients

The following ingredients have 3 Servings
  • 12 oz zucchini (about 2.5 cups, chopped)
  • 1/2 cup leek (white part only), chopped
  • 2 6oz cans of salmon
  • 3 tbsp avocado oil
  • 1 egg (sub gelatin egg for AIP, see below)
  • 3 tbsp coconut flour
  • 2 tsp dill
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 1 tbsp gelatin

Instruction

  • Preheat the oven to 400°F and line a baking sheet with parchment paper that is lightly greased.
  • Add the chopped zucchini and leek to a food processor and chop until fine. Using a nut milk bag (or clean dish towel) strain all of the excess water from the zucchini and leek. Transfer to a mixing bowl.
  • Drain the canned salmon and add to the zucchini and leek mixture along with the oil, coconut flour, egg (see notes for egg substitute), and seasonings. Mix well to combine.
  • Form the salmon mixture into patties about 3″ in diameter and slightly flatten. Evenly space on the baking sheet.
  • Bake in the preheated oven for 15 minutes before very carefully flipping. Bake for another 12-15 minutes or until crisp.
  • Allow to cool before serving. Serve with a side of your choice and an optional sauce like this creamy avocado sauce.