Salmon & Zucchini Patties

Salmon and zucchini patties are not only delicious but also pack a powerful punch of nutrients. This delectable dish combines the rich flavours of salmon with the freshness of zucchini, creating a meal that's not only satisfying but also balanced.

They are budget friendly using canned salmon and packed with omega-3 fatty acids, protein, fibre, calcium and more!

This took me a total of 20minutes from start to finish. It’s a recipe that can be prepped and stored in the fridge for 48hours used for any meal of the day!

Gluten free, dairy free & low carb

Ingredients

- 1 x 95g can of john west salmon (I used the lemon & pepper, drained)  

- 1/2 grated zucchini (drained with paper towel) 

- 1 egg whisked 

- 2tbsps coconut flour 

- 1tbsp sesame seeds 

- 1/4 spring onion chopped

-  1tbsp parsley chopped 

- sprinkle of chilli flakes (optional)

- Salt & Pepper 

Dill would also be delicious in here!

Method

 1.  Mix through all ingredients minus the salmon. Stir through the salmon, add more coconut flour if need be. 

2. Pre-heat fry pan and add 1 tbsp olive oil 

3. Roll salmon patties into balls and place onto fry pan and press down

4. Cook for 2-3 minutes each side or until golden

5. Serve with a squeeze of lemon and gevity mayo as a snack or a side of veggies and complex carbs for a complete meal! 

Enjoy x