4 6-oz cans of salmon
2 large eggs
1/2 C mayonnaise
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 T coconut flour
1/2 C almond flour** (plus a bit more for dusting)
In a large bowl, whisk together the eggs and mayonnaise. Open the salmon cans and drain off the liquid; dump the drained salmon into the egg-mayo emulsion, mix well. Add the salt, pepper, coconut and almond flours and stir into the salmon mixture, blending thoroughly. Allow to sit for a few minutes to allow coconut flour to absorb liquid. Mixture should be easy to handle and form into patties.
Preheat a large skillet and add a couple of tablespoons of the grapeseed oil, form patties and brown in the oil over med-high heat. Cook each side for approximately 2 minutes, until a dark golden-brown.