Salmon Patties

I made these salmon patties last Whole30 and fell in love with them!  They're honestly a cinch to put together and they work for literally any meal!  I made a batch last night and am so excited to have them for lunch today!

I've had them hot out of the oven for dinner, served with sauteed spinach and some sweet potato.  They're great cold out of the fridge on top of a salad for lunch, or even next to some eggs for breakfast.  I know, I know....it might sound weird to have salmon for breakfast, but hell, I love lox and they're salmon, too!

I adapted these from a recipe I found online, and the first time I made them I made about 2/3 of the recipe.  There weren't enough and I was so sad when I ate the last one!  These are definitely a keeper, and like I said, they'll work for any meal.  Plus, I think they'd be a great appetizer if you made them smaller, perhaps along with my avocado "deviled" eggs?!

The other nice thing is that you can customize these for your taste.  Add some red pepper flakes; sub in almond flour (I ran out last time so I didn't make it with the flour; they were so good that I skipped it this time, too).


Salmon Patties
Adapted slightly from No Crumbs Left

Ingredients:

1 lb salmon, skinned and boned
3/4 cup celery, diced small
3/4 cup onion, diced small
1/2 red pepper, diced small
1/2 tsp salt
1 Tbsp Old Bay seasoning (I didn't have any, so I used a little garlic and onion powders, black pepper, and cayenne pepper)
1 egg, lightly beaten before adding to rest of ingredients
Olive oil or avocado oil, to brush pan

Directions:

Preheat oven to 350F.

Place salmon in food processor and pulse for only 2 seconds, leaving some texture to the fish.
Place in a bowl and add the celery, onion, and red pepper.
Mix well.
Season with salt and Old Bay.

This mixture can sit in the refrigerator overnight.

When ready to cook, mix in the egg.

Make patties in desired size.  I used an ice cream scooper for uniform size and then pat them so that they were flatter.
Place patties on a foil-lined pan, which has been lightly oiled.
Bake for 8 minutes.
Flip and bake for another 8 minutes.

Remove from the oven and let cool.

Avocado "Deviled" Eggs

I, unfortunately, will pretty much eat anything.  There are very few things I don't like (cumin, gin, fennel, mayo, ketchup, to name a few), among them are egg yolks.  They're OK in a scrambled egg occasionally, but I order all my omelettes with egg whites.

So on Whole30, I eat only egg whites, unless my husband makes scrambled eggs on the weekend (he's so great to me and will make them in olive oil instead of butter while I'm Whole30-ing).  Hard boiled eggs is usually a breakfast go-to (I'm working on changing that...), and I usually eat them with avocado, so the other day I mashed up my avocado with a little bit of salt and put it into halved egg whites for a "deviled" egg look.  It was delicious!  So much so that I had it for breakfast again today!  It's super easy (3 ingredients!) and tasty. I'm sure that -- if you like egg yolks -- it would be really good if you mixed the yolks in with the avocado, but you'd have to try that for yourself!  If you do, send me a message or leave a comment below!

Whole30 "Deviled" Eggs

Ingredients:

3 hardboiled eggs, halved lengthwise, yolks removed and discarded (unless you want to use them and mix with the avocado)
1/2 avocado*
pinch of salt, to taste.

Optional:
Feel free to season these as you like.  I used some Trader Joe's Everything but the Bagel seasoning last time and they were delicious!  Red pepper flakes would be delicious, too.  And of course a little black pepper would be tasty, too.

* For my recipe, I used half of a teeny tiny avocado -- have you seen them?  They're the cutest! -- so my eggs aren't completely filled.  I recommend using 1/2 of a regular Haas avocado or 3/4 of a teeny tiny one.

Directions:

Mash the avocado in a bowl.  Add salt (and additional spices, if using) to taste, and incorporate.

Spoon into halved egg whites.

Serve with vegetables or a salad.