Salmon Patties (paleo, vegan, gluten free)

Ingredients

Two 6 oz cans wild Alaskan salmon, drained

1-2 tsp onion powder

Dash of celery salt

1/4 - 1/2 tsp garlic powder

1/2 small avocado, finely diced

1 cup sweet potato peeled and steamed

1/4 cup arrowroot starch/powder

1 tsp dried dill

2 tsp sea salt

2-4 Tbsp coconut flour as needed

Directions

Preheat oven to 400 degrees F

In a large mixing bowl, combine all ingredients and mix well.

Form into 3” patties. If mixture is too wet, add coconut flour a little at a time until mixture easily holds together when shaped into a patty.

Place patties on a baking sheet lined with parchment paper.

Bake for 15 minutes. Remove from oven and flip patties over. Bake an additional 10-15 minutes more or until golden brown.

Remove from oven and let cool slightly before serving.

*Note: I used an ice-cream scoop and made 8 patties.