I have been making these patties for quick some time now, and created the recipe as a way of getting more calcium into my kids diet (we eat little dairy and don’t drink milk) and help the family move away from eating tuna on a regular basis (tuna is higher in mercury due to their large size).
For me, eating tinned salmon with the bones and skin is the ultimate in reducing waste, using the ‘whole’ animal and boosting the nutrition of meals. One of the questions I get asked every.single.time when I talk about reducing consumption of dairy or encounter clients with dairy intolerances or allergies, is where will I get calcium?
Calcium is an important nutrient, not only for bone health but also for cardiovascular, muscular and nervous system function. Yes, dairy is a source of calcium, but it is not the only source nor is it the best source. Many foods, including plant based foods, are abundant in calcium, including:
salmon and sardine bones
broccoli, kale and leafy greens
almonds, cashews and other nuts
These salmon patties are an absolute sinch to make, my kids have NO IDEA there are salmon bones in them and you can make them in advance and reheat or freeze for another day. Enjoy!
400 g tin pink or red salmon, drained (keeping the skin and bones)
2 celery sticks, finely chopped
1 cup almond meal
Juice of half lemon
2-3 cloves garlic finely chopped
1 small onion, finely chopped
handful fresh parsley and chives, finely chopped
salt and pepper to taste
coconut oil for cooking
Heat a little coconut oil in a frying pan and sauté the onion, garlic and celery for 5 minutes or so.
Place all the ingredients, except the coconut oil, in a bowl and combine until it all sticks together. Form into golf ball sized balls.
Heat 1 tbs coconut oil in a non-stick pan and add 3-4 patties. Flatten with the back of a spatula and cook until golden brown and then flip to the other side. If they stick when trying to flip, you just need to cook that side a bit longer.
Serve with salad and/or steamed veggies