When I was a kid my two favorite foods I always asked my Gramma to make me were salmon patties and biscuits. I was a notoriously picky eater and I think I survived only thanks to all the butter I would eat on top of all that refined flour.
And, as picky as I was, I would fight anyone over getting to eat the bones from the cans of salmon. To this day that is still an epic treat for me!
This recipe took me back to childhood and I could almost see her serving these to me. They taste that much like the real thing. I don't think anyone would even be able to tell there is no white flour in these. Well, there is a flour that is colored white, but it is derived from the yuca root, not wheat! ;-)
I know these contain eggs and I am sorry if you don't include them in your diet. I have an eggless AIP salmon patty recipe right here that you can enjoy instead. I didn't test it but I think you can sub several tablespoons of canned pumpkin for the eggs (about 5 or 6 is my guess). If you do any testing to make these egg-free please come back and tell me in the comments! :-)
Come hang out on my front porch!
OH and I am really excited to share with you that I have a brand new amazing closed group on FB that I would love for you to join. I must be feeling super nostalgic about being a Southerner between this recipe and my online "Front Porch" as I am calling it. If you are from the South you know the iconic place that the front porch has. It is a place where friends, family, neighbors, and even strangers (who are soon to be friends) can get together to talk about whatever strikes their fancy.
There is a big element of AIP support in there, but it's more than that! It is the best way to keep in touch with me and to ask me any questions you may have. Facebook pages only deliver content to about 2% of followers on average but you can keep up with posts in a group very easily. I hope you will join me over there! <3 Here is the link: https://www.facebook.com/groups/thecuriouscoconut/
About the secret sauce
This sauce is most certainly not traditionally Southern. Unless you are talking about reeeeally far south - as in, South America :) It uses two ingredients common in Peruvian cuisine: aji panca chile pepper paste and black mint paste (called huacatay). There aren't really easy substitutes for these ingredients. I would say if you are looking for a quick and easy sauce to just buy a bottle of clean remoulade sauce to dip these in. But, honestly, they need no sauce! I only made one because I wanted to experiment :)
But, if you do want to try to substitute, I would suggest putting your favorite kind of mild chile and a big handful of cilantro in with the rest of the ingredients and whizzing it up into a creamy sauce with an immersion blender.
Classic Southern Style Salmon Patties (Paleo, gluten-free)
Published 06/12/2016
These salmon patties take me back to childhood - they taste just like the one my Grandma used to make! Paleo and gluten-free and oh so delicious! Special sauce has a Peruvian influence, or serve with remoulade.
Ingredients
For the patties
- one 14.75 oz can of salmon or two 7.5 oz cans, drained (I prefer the kind WITH skin and with bones)
- 2 TB coconut flour
- 1/4 cup cassava flour
- 2 eggs
- 1 tsp ground black pepper
- 1/2 tsp finely ground unrefined salt
- 1/2 cup diced onion (about 1/2 a small onion)
- 4 cloves of garlic, minced or pressed
- fat for frying (I like non-hydrogenated lard
For the secret sauce (Peruvian inspired)
- 6 TB mayonnaise
- 2 TB i panca paste
- 2 TB huacatay paste
- 1/4 tsp fine salt
- 1 TB lime juice
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
Instructions
- Drain salmon (I give the liquid to my cats as a treat) and if desired, remove bones. I eat dem bones right up, they are so delicious! But I recommend just leaving them inside the fish because you won't even realize you are eating them once they are a part of the patties.
- Add all ingredients to a large mixing bowl and combine using your hands.
- Form mixture into about 8 or 10 patties by rolling a piece into a ball then flattening into a disc shape.
- Heat fat of choice (I prefer lard) in a large frying pan over medium heat until fairly hot. You want the mixture to sizzle when you place it in the oil.
- Fry patties until golden brown on both sides and cooked through, about 8 to 12 minutes total depending on your stovetop.
- Mix all sauce ingredients together in a small bowl.
- Serve immediately and enjoy! Patties can be saved and reheated as leftovers. I like to warm them in the oven at 350F for about 10 minutes.
Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
Recommended Ingredients
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This gluten- and dairy-free green bean casserole is just as quick and easy to make as the original, but without the allergens and additives.