- 2 tbsp coconut flour
- 1 stem parsley, finely cut
- 2x418 g cans salmon
- 1/2 teaspoon sea salt
- 1 small purple onion
- 2 cloves garlic
- 2 zucchini, grated
- 2 free-range eggs
- 1 tablespoon dulse flakes
- 1/2 teaspoon ground flaxseed
- 4 1/4 cups coconut oil, for frying
- Spinach or salad greens, peas, snow peas, broccoli, or asparagus, to serve
- Gluten-free rice, to serve (optional)
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Pulse zucchini in a food processor. Pour it into a plate and press with a paper towel to dry, and then put it back in.
Mix together the onion, herbs, garlic cloves, salmon, coconut flour, eggs, and salt into a large food processor until well combined.
Roll the salmon mixture into 1.5 inch balls and dust with flour.
Heat oil in a medium-sized pan, put the fritters in, and flatten with a spatula. Cook for 2 minutes on each side or until cooked, as desired.
Serve with steamed vegetables or salad greens, and rice.
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