Make these ahead of time, and put them in the fridge to "set" 30 minutes would do the trick.
400 gm of wild caught salmon, or hot smoked salmon
75 gm desiccated coconut
1/2 tbs garlic powder
1 tbs dried onion flakes
40 ml tamari or coconut aminos
1-2 tbs coconut oil for frying
If you're buying fish from the market you can ask for it to be ground, otherwise you can do this yourself at home
Combine the fish with all the other ingredients and mix well.
Shape into 6 mini patties or 4 larger patties.
Add the oil to your pan or BBQ and cook your burgers on a medium heat until golden brown on the bottom, 4-6 minutes, then flip them over. Reduce the heat a little and cook for a further 5 minutes until you have a crisp crust on both sides.
Serve in a burger bun, lettuce leaves or however you want to eat them. See some dressing ideas in the sauces section of my website.
I have to say, these burgers where a game changer for me. They are SO tasty and can be a welcome change to a basic bean burger any night of the week!