Ingredients

• 3 medium white potatoes, peeled and quartered
• 4 oz flaked cooked or canned salmon
• 2 stalks celery, finely chopped
• 1/4 cup chopped parsley
• 1/2 t. sea salt
• 1/4 t. savory
• 1/4 t. freshly ground black pepper
• 1 cup finely ground sprouted-grain breadcrumbs
• 1/3 cup egg substitute
• 1/3 cup gluten-free flour/spelt
• 1 T. clarified butter
• 1 T. light olive oil

Directions

1. cook potatoes until fork tender. Drain and mash until well blended. Transfer the masked potatoes to a large bowl to cool.

2. Add the salmon, onion, celery, parsley, salt, savory, and pepper to the potatoes and mix well.

3. Wet your hands to keep the patty mixture from sticking to your fingers. Form the mixture into 8 patties. Transfer the patties to a large dish and refrigerate for 30 min.

4. Place the breadcrumbs, egg substitute, and flour seprately into 3 small bowls. Mix the egg with a fork for a few seconds.

5. In order, dredge each patty in the flour, egg, and lastly the breadcrumbs.

6. In a 12-inch skillet, heat the butter and oil over medium-low heat, stirring once or twice to combine. Add 2 to 3 patties to the skillet and cook for 5 to 7 minutes on each side.

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