Salmon cakes

Ingredients

· 12 ounces pink salmon, fully cooked fresh wild salmon not farm raised

· 1 cup dry gluten-free breadcrumbs

· 2 large organic eggs

· 1/2 red bell pepper [yield: 1/3 cup] *see note

· 2 green onions

· 1/4 cup fresh parsley

· 2 tbsp fresh dill

· 1.5 tbsp lemon juice

· 2 tbsp coconut oil

Directions

1. In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.

2. Add salmon and breadcrumbs, pulsing quickly. You can add more breadcrumbs depending if your mixture is too "wet". Form the mixture into 2 inch patties.

3. Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.