Crispy Fish Patties

From Suppers Pantry Recipes Project: Any easy weeknight protein option full of omega 3s, vitamins, and minerals!

Source: Recipe inspired by


10 ounces
cooked salmon (or 2 5 oz cans of salmon or sardines, drained)
1⁄3 cup
canned pumpkin
3 tablespoons
coconut flour (may be increased to 4 tablespoons)
1⁄4 teaspoon
1⁄4 teaspoon
black pepper
coconut or avocado oil for pan frying
chopped fresh herbs such as parsley, cilantro, basil, dill (optional, to taste)
chopped garlic (optional, adds flavor)
2 teaspoons
dried herbs (if not using fresh)


Drain and mash canned fish to incorporate the bones. Mix in pureed pumpkin, and then coconut flour, one tablespoon at a time. Add chopped garlic and herbs if using. Beat in the eggs.

Mix well until batter is thick enough to form into patties. If batter is too runny, add 1 tbsp more coconut flour.

Form into 5-6 balls, and press until about 1" thick patties. Parchment paper may help.

Pan fry in oil over medium heat, 3-4 minutes per side  (Recipe♦335)