I am all about meal prepping nutrient-dense snacks and grab and go meals for my family. Because we make nearly everything from scratch and avoid processed foods, this means a lot of work and time in the kitchen.

So not only do I need to take a few hours twice a week to prep a bunch of food to grab, but those things I make need to be EASY PEASY! I don’t have time for fancy complicated recipes in this season of life. If you’re a mama of littles, you understand. Things NEED to be easy.

These veggie fritters are just that – EASY. My first two trials I used a skillet to cook them on the stovetop, but these tend to be a bit fragile due to the salmon, and I found they stay together much better by baking them in the oven. AND by baking them, I saved myself time standing over the stove watching them.

These are nutrient-dense with egg, and salmon providing healthy fats and proteins, and carrots and zucchini providing fiber and loads B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.

Not only are these paleo-friendly treats easy to make, but they are DELICIOUS. Even my picky toddler will eat them. She loves to dip them in ketchup because that’s what toddlers do. But honestly, they are pretty good dipped in ketchup if that’s the way you roll. My ketogenic hubby likes to dip them in avocado mayo.

Whether you dip, or eat them plain, these smoked salmon veggie fritters are a great grab and go lunch or breakfast option for anyone in the family!

Smoked Salmon Veggie Fritters – Low Carb & Paleo

These veggie fritters are an easy way to get veggies and protein into even the pickiest eaters.

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Prep Time 8 mins

Cook Time 20 mins

Servings 8

Ingredients

  

• 1 package smoked salmon diced into small bites
• 1 Large Egg
• 1 Medium Sized Zucchini Shredded
• 1 Medium Sized Carrot Shredded
• 2 tbsp Nutritional Yeast Flakes
• 1 tsp Dill
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Himalayan Salt
• 1/2 tsp Parsley
• 1/2 tsp Chives
• 2 tbsp Coconut Flour May need more or less depending on how much liquid you are able to get out of shredded veggies
• Avacado Oil Cooking Spray

Instructions

 

• The first thing you will want to do is preheat your oven to 350, and line a baking sheet with parchment paper
• Next, you will shred your zucchini and carrot. After shredding, make sure to use a cheesecloth or paper towels and squeeze out as much excess fluid as you are able. Too much water makes the patties hard to keep together
• Next, chop up your smoked salmon into tiny bite-sized pieces
• Add the salmon, and rest of the ingredients (minus the coconut flour) to the bowl and mix well.
• Add coconut flour slowly a bit at a time, mixing together, until you are able to form a patty without it falling apart. It should be about 2 tablespoons but it could vary a little depending on the moisture in your veggies. You will know if you have too much or too little because you won't be able to form a patty.
• Next form the patties and place on a baking sheet.
• Spray patties with the avocado oil and if so desired sprinkle a little extra nutritional yeast on top. The oil will help them crisp up.
• Bake on one side for about 10 minutes. Check them for browning and flip before baking for another 10 minutes. Make sure to spray the other side with oil after flipping.

Keyword fritters, keto, lowcarb, Paleo, salmon, Veggies