19 Mar SARAH’S LOW FODMAP CHEESY SALMON PATTIES

INGREDIENTSâ €
12 oz. wild-caught salmon, baked and chopped â €
1/2 lemon, juiced (~2 Tbsp.) + ½ tsp. lemon zest⠀⠀
2 green onions, sliced ( green part only )â €
1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)â €
2 tsp. Dijon mustardâ €
¼ tsp. salt⠀
¼ tsp. pepper⠀
2 eggsâ €
1/4 cup almond flour â €
1 Tbsp. avocado oil â €
â €
INSTRUCTIONSâ €
1. Combine all of the salmon burger ingredients, except the avocado oil, in a large bowl and mix well. â €
2. Form 6-8 patties. Patties easily fall apart until they are cooked. Handle with care!â €
3. Heat avocado oil on a griddle or pan to medium-high heat.â €
4. Once hot (oil must be hot), carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.â €