Author Notes
This simple, quick recipe is great for breakfast, lunch or a snack. They can be eaten with a little mayonnaise or served with a fresh salad. It's gluten free, dairy free, sugar free and low FODMAP friendly. —Hannah Noonan
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Ingredients
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100 grams
tin of salmon (bones in)
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1 cup
sweet potato, grated
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2
eggs
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2 tablespoons
buckwheat flour
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1 tablespoon
parsley, chopped
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1 tablespoon
coconut oil
Directions
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Mix all of the ingredients, except the coconut oil, in a bowl
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Heat a frypan on medium heat with a little of the coconut oil
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Spoon in palm sized amounts into the pan and spread a little with the back of the spoon
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Once the patties are crispy around the outside, flip and cook on the other side
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