Crispy Fish Patties

From Suppers Pantry Recipes Project: Any easy weeknight protein option full of omega 3s, vitamins, and minerals!

Source: Recipe inspired by


15 cans
salmon (or 2 small packages of sardines, drained)
1⁄3 cup
canned pumpkin
3 tablespoons
coconut flour (or 4 tablespoons)
1⁄4 teaspoon
1⁄4 teaspoon
black pepper
coconut or avocado oil for pan frying
chopped fresh herbs such as parsley, cilantro, basil, dill (optional, to taste)
chopped garlic (optional, adds flavor)
2 teaspoons
dried herbs (if not using fresh)


Drain and mash canned fish to incorporate the bones. Mix in pureed pumpkin, and then coconut flour one tablespoon at a time. Add chopped garlic and herbs if using. Beat in the eggs.Mix well until batter is tick enough to form into patties. If batter is too runny, add 1 tbsp more coconut flour.Form into 5-6 balls, and press until about 1-inch thick patties. Can use parchment paper for ease.Pan fry in oil over medium heat, 3-4 minutes per side  (Recipe #335)