- 1 - 6 oz can wild caught salmon
- 1 egg
- ½ Tbsp dried parsley
- 1-1/2 Tbsp mayo
- Generous sprinkle Tony Chachere’s Creole seasoning
- 1 Tbsp Refined Coconut oil for cooking
- Heat skillet to med-high heat.
- Drop coconut oil into your pan to warm up.
- Fork-mix all other ingredients.
- Gently plop 2 Tbsp of mix per patty onto your heated skillet.
- Fry one side, then gently flip to fry the other side.
- Serve hot and crispy on a bed of your favorite leafy greens.