Smoked Salmon Veggie Fritters - Low Carb & Paleo
These veggie fritters are an easy way to get veggies and protein into even the pickiest eaters.
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.