Delicious. Does not taste “fishy” and is much nicer than traditional “salmon patties.” (As a kid, I hated salmon patties.) Much, much better than the frozen “Fish Paties with Spaghetti Squash” from Paleo Foods (IMHO).

I’m thinking of trying these in mini-muffin format, so they’ll thaw/warm faster in the microwave when frozen.

Stir in large mixing bowl:

• 2 x 15 oz cans pink salmon
• 1/4 C Olive oil
• 1 pound almond meal
• small onion, minced </ul> Mix in small mixing bowl:
  • 7 eggs, beaten
  • 1/2 C mayonaise
  • 2 tsp Tabasco (result has FAINT hint of taste)
  • 1/2 tsp pepper
  • 1/2 tsp salt </ul> Final steps:
    • Dump small bowl into large, and mix.
    • Preheat oven to 425 (ours runs 25 high, so we use 400)
    • Grease muffin pan (solid, not liquid oil) or spray foil cups
    • Spoon into cups, level with top
    • Cook ~ 20 minutes, until tops are nicely toasted
    • Cool for 5 minutes in pan
    • Remove from pan and eat. </ul> Makes 18-20 muffins. 2 muffins is a serving. Note: I use silicone muffin pans, and these 'release' very nicely.