Finely dice the following:
1 T olive oil
1/4 C red bell pepper
1/4 C green bell pepper
1/4 C yellow bell pepper
1/4 C orange bell pepper
1/4 C of celery
1/4 C match stick carrots
1/2 of a yellow onion
1 t dill weed
1 t salt
1/2 t onion powder
1/2 t black pepper
1 can salmon
2 T flax seed meal
1/3 C almond meal
tapioca flour to dust patties
olive oil for shallow frying as needed
In a skillet on medium/high heat stir together olive oil, all vegetables, and seasonings.
Cook veggies thoroughly until tender ( I don't like mine with a big crunch, this could be adjusted to your preference). Once cooked, cool them before adding them to mixture below.
While veggies are cooking, open and drain liquid off of the salmon.
Add salmon to a bowl with almond meal, flax seed meal, and egg.
Once the veggies are cooled add them into the salmon mixture.
Combine mixture well and then form into patties. This will make 6-8 patties depending on how big you want them to be. The smaller the easier for flipping in the pan.
Heat skillet on medium heat with a 1/4 inch of olive oil in the pan until it begins to sizzle.
Dust the top of each patty with tapioca flour and then place that side into the hot oil. Dust the side that is now faced up in the pan prior to flipping.
The patties will cook for about 4-5 mins on each side, or until a dark brown crispy edge forms.
Add more oil as needed to the pan, and repeat until all the patties are finished!