This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, shellfish free, corn free, and South Beach phase 1 safe recipe.
- 2 large cans wild salmon
- 1/2 cup bean flour (approximately)
- 1 egg (optional)
- kosher salt
- Old Bay seasoning
- Tony Chacheres Cajun seasoning
In a medium bowl, combine drained fish, and season to taste. Use a potato masher to pulverize the fish, including any (edible, filled with calcium) small bones. Mix in egg (if using) and bean flour.
Heat a skillet over medium heat with canola oil in it (just enough to cover the bottom).
Create palm-sized patties, and cook until crispy on the bottom, then flip.
Serve over a bed of lettuce with a little salad dressing or mayo or lemon juice.