Welcome and Recipe for Salmon Patties with Almond Flour

Welcome! So I'm starting a food blog. Wee! This is mostly for my boyfriend, Mike, but also most likely for my siblings. We'll see how it goes. The vast majority of the recipes I post are going to be gluten free and many of them will also be quite low carb. If I am borrowing someone else's recipe or using it as a base I will try to give credit where it is due. Also, many recipes will have optional ingredients or somewhat variable measurements because I like variety and tend to do things differently every time depending on what I have on hand. I apologize in advance if this makes something turn out inedible. My bad. I'm no expert, but I do love food and flavor! And I may or may not post any photos, not really my priority.

Here is a recipe that I've only made a few times, but it has turned out great both times! Traditional salmon patties usually use breadcrumbs and I'm sure they could be substituted here and it would turn out fine, but that destroys the low carb, gluten free goodness. Salmon patties are something I've been enjoying for a while, and while I had experimented with simple gluten free recipes using a mix of white rice flour and cornmeal, these are much better. And besides, Mike can eat these no problem because they are relatively low carb. Note: Worcestershire sauce does contain a small amount of sugar and molasses, but it can easily be left out if that's a problem for you. I've seen other almond flour recipes for salmon patties but many of them seem to incorporate mashed sweet potato.  Maybe that helps them hold together better as mine tend to be a little crumbly. 

Serves 2 very hungry people or 3 or 4 moderately hungry people. Easy to double!

Salmon Patties with Almond Flour

for the patties:
1 14 oz can wild caught alaskan salmon, with skin and bone, water drained off
2 large eggs
about 3/4 cup to 1 cup almond flour - more or less to reach consistency that will hold patties together
half an onion, minced or chopped small
splash of lemon juice
2 Tbsp. capers, optional
2 tsp. Worcestershire sauce, optional
salt and pepper (be careful with the salt as the salmon is already salted)
garlic or garlic chives, minced, optional
2 scallions chopped, optional
1-2 Tbsp. chopped fresh parsley, optional

for frying: 4 Tbsp. avocado oil, coconut oil or other light flavored oil

for the sauce:
1/2 cup mayo, maybe more
1-2 tsp. dijon mustard
1/4 tsp. cayenne pepper
1/2 tsp. hot paprika or regular paprika
splash of lemon juice, to taste, probably about 1 Tbsp.
dash of hot sauce, optional

Heat large nonstick skillet over medium heat, add oil. In a medium large bowl, mash the canned salmon, skin and bones and all, with a fork. Add eggs and blend well. Stir in other ingredients. Adjust almond flour as needed. Form into medium to small patties and fry, flipping once, until golden brown on both sides. Should only take a few minutes per side. Remove with a plastic spatula to a plate, lined with paper towels to absorb some of the oil.

Meanwhile, in a small bowl, blend together the ingredients for the sauce. Taste and adjust as needed to suit your tastes. 

Serve patties hot with a spoonful of sauce on  top.