1 15-ish ounce can of wild caught salmon
1 tsp Redmond Organic Seasoning Salt
1 tbs Dried Parsley
2 shakes of Bragg’s Nutritional Yeast
2 tsp Dried Onions
1-2 tbs ground flax
1/2 cup cooked lentils
Combine everything except the lentils in a bowl and mash/mix with fork. Leave the bones in, even, they’re soft and you barely know they’re there. Preheat your skillet on medium-high heat, and grease with coconut oil. I REALLY love Tropical Traditions expeller-pressed oil. Turn heat down to medium and shape into 4 patties and fry about 5 minutes on each side. You want a nice crust. Instead of flax, you could use ground oats, but I’m allergic so I use and LOVE the flax. It makes a great binder.
For the lentils, I prepare them as stated on the bag, but I use chicken broth. It’s free of fat AND carbs, so I don’t feel any guilt about the added deliciousness. 1/2 cup of lentils doesn’t sound like much, but if you take the time to measure it out, it’s actually a lot!
The lentils make this an S Helper meal, which you can have after you’ve seen some weight loss progress. Otherwise, you could pair the patty with non-starchy veggies like broccoli, cauliflower, cabbage, squash, or okra to make it an S meal.
Trim Healthy Mama doesn’t have to be complicated. This is a super simple recipe, which I love. I don’t much care for a challenge.