3 - 6 oz. cans salmon
½ c. of almond flour
2 T. of fresh parsley, minced or 2 tsp. dried
2 T. of fresh minced dill or 2 tsp. dried
1 tsp. of salt
½ tsp. of paprika
¼ tsp. of ground black pepper
2 T. of clarified butter or coconut oil, melted
Lemon wedges for serving
Preheat the oven to 425º and cover a large baking sheet with parchment paper.
Drain the liquid from the fish and crumble the fish into a large mixing bowl, removing the bones and flaking the fish with a fork.
Add the egg, almond flour, parsley, dill, salt, paprika, and pepper and mix well with a wooden spoon.
Brush the parchment paper with the melted fat.
Use a ⅓ cup measuring cup to scoop the cakes and drop them onto the parchment.
Flatten the patties with your hand until they are uniform in thickness.
Bake for 20 minutes, then flip each patty with a spatula and return to oven.
Bake until golden brown, about 10 more minutes.
Serve with lemon wedges. The patties are really good with lemon juice squeezed over them.