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Egg-free salmon patties with carrot and squash for Full GAPS on a cream platter in the WFLI kitchen

Egg-Free Salmon Patties With Carrot, Squash, and Gelatin

An egg-free Full GAPS salmon patty formula made with wild salmon, carrot, home-cooked winter squash, gelatin, tahini, and dill. The patties fry to a deeply golden edge while staying moist and tender inside.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 5 servings
Course: Dinner, Lunch
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole 14-ounce can wild salmon with bones drained
  • 1/2 cup finely grated carrot
  • 1/4 cup home-cooked mashed pumpkin or winter squash
  • 2 teaspoons gelatin
  • 1/2 teaspoon sea salt
  • 1/4 cup ghee or duck fat for frying
  • 1/4 cup pure tahini
  • 1 teaspoon dried dill

Equipment

  • 1 Box grater
  • 1 Medium mixing bowl
  • 1 Le Creuset Signature 10.25-inch skillet
  • 1 flexible stainless-steel turner

Method
 

  1. Drain the salmon well, then place it in the mixing bowl and break it into small flakes with a fork. Mash the soft bones into the fish until no firm pieces remain.
  2. Add the grated carrot, mashed winter squash, gelatin, sea salt, tahini, and dried dill. Mix until no dry gelatin pockets remain and the mixture holds together when pressed. Let it stand for 5 minutes so the gelatin can hydrate.
    Wild salmon, grated carrot, home-cooked squash, tahini, gelatin, and dill mixture for Full GAPS egg-free salmon patties
  3. Divide the mixture into 7 portions. Press each portion firmly into a compact patty about 3/4 inch thick. If the edges crack, press them back together before cooking.
  4. Heat half of the ghee or duck fat in the skillet over medium heat. The fat should shimmer without smoking. Add the patties in one uncrowded layer, working in batches if needed.
  5. Fry for 5 to 8 minutes on the first side. Wait until the bottom edge looks deep golden and the patty releases cleanly when the turner slides underneath.
    Egg-free Full GAPS salmon patties frying in ghee in a Le Creuset Artichaut skillet on a countertop burner
  6. Flip gently, add more fat as needed, and fry the second side for 5 to 8 minutes, until deeply golden and hot through. Transfer to a plate and serve warm.

Notes

For the documented peanut-butter branch, replace the tahini with 1/4 cup pure peanut butter and replace the dill with 1 teaspoon dried basil. Use properly prepared peanut butter only later in Full GAPS when tolerated.
For the documented mayonnaise branch, replace the tahini with 1/3 cup homemade GAPS mayonnaise and use 1 teaspoon dried dill or basil. That variation contains egg and is not egg-free.
For the oven method, arrange the patties on a greased baking sheet and bake at 350 F for about 20 minutes, turning carefully once the first side is set and golden.
Use home-cooked mashed pumpkin or winter squash rather than canned pumpkin.

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