Ingredients

• 1(14.75-oz.) can salmon, drained
• 2 scallions, thinly sliced
• 1 tbsp. Chopped fresh dill
• 1/2 c. gluten-free crushed pork skins (Epic brand)
• 1/4 c. mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. Dijon mustard
• 2 large eggs, beaten
• Himalayan salt and pepper to taste
• 2 tbsp. beef tallow or butter, plus more as needed

Directions

1. step 1 To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated.

2. Step 2 Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.

3. Step 3 Serve over spinach or favorite veggie with lemon wedges for squeezing.

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