Salmon fritters

We southerners love our fried food, and I'm no exception.  I do keep frying down to a bare minimum, but when I've got to scratch that itch, I do my best to use all paleo ingredients.

Here's one of my kitchen experiments. I've done variations on this theme, some paleo some not so much. This is the default recipe I like to use when I have almond flour.  The almond flour takes the place of cracker or bread crumbs. I've also substituted canned tuna with pleasantly surprising results. I haven't tried it with mackerel yet.   You can also bake these, which are preferable. I like adding a touch of baking powder when I do so because I like them light and fluffy.  Experiment and tell me what you think.

Fried:
3 pkg of deboned salmon, drained.
1 egg
1/4 onion, more if you like
almond flour (just enough to keep the ingredients from falling apart)
1/8 tsp salt
1/4 tsp dill
1/8 tsp pepper
2 tbs dried parsley.

Enough canola oil to cover the bottom of a cast iron skillet. I prefer not to use olive oil because, to me, it makes the recipe taste a little funny.

Heat your oil.  Chop or grate onion.  In  mixing bowl add all the ingredients.  Mold the fish paste into small balls. Fry on medium to medium low heat, flipping them over when they become golden brown.  Makes around 16 fritters.

Baked:
Preheat oven to 350
Add 1/4 tsp of baking powder, optional.
Do all of the above but bake them on cookie sheets

Takes around fifteen minutes or so, depending on how fast your oven cooks. I prefer to flip them over when they're about halfway done so both sides gets nice and crispy.

Stock photo, photographer's copyright preserved