Crispy Salmon Patties

Name: Crispy Salmon Patties
Ingredients: 2/3 bag MASA Lime chips, crushed; ½ pound wild-caught salmon (ground or minced); 1 tbsp Greek yogurt; ½ tbsp coconut flour; ½ tbsp Dijon mustard; 1 tbsp fresh or dried dill; ½ tsp onion powder; ½ tsp garlic powder; ¼ tsp smoked paprika; Salt + pepper, to taste; Ghee, for frying; 1 kiwi, diced; 1 mango, diced; 1 cara cara orange, segmented and chopped; Pinch of red pepper flakes

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Ingredients

For the salmon patties

2/3 bag MASA Lime chips, crushed
½ pound wild-caught salmon (ground or minced)
1 tbsp Greek yogurt
½ tbsp coconut flour
½ tbsp Dijon mustard
1 tbsp fresh or dried dill
½ tsp onion powder
½ tsp garlic powder
¼ tsp smoked paprika
Salt + pepper, to taste
Ghee, for frying

For the fruit compote

1 kiwi, diced
1 mango, diced
1 cara cara orange, segmented and chopped
Pinch of red pepper flakes

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Directions

In a mixing bowl, combine the salmon, yogurt, coconut flour, Dijon, dill, onion powder, garlic powder, smoked paprika, salt, and pepper. Mix until evenly combined.
Shape into patties (about 3 larger ones or smaller if preferred).
Crush MASA Lime chips into fine crumbles. Press one or both sides of each patty into the chip mixture for a crunchy coating.
Heat a skillet over medium heat with a spoonful of ghee. Cook patties for 4–5 minutes until golden brown, then flip, reduce heat, and cook another 3–4 minutes until the salmon is cooked through.
Meanwhile, prepare the fruit compote by mixing kiwi, mango, orange, and red pepper flakes in a small bowl.
Serve patties topped with the fruit compote and an extra sprinkle of chip crumbles for crunch.

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