Coconut Kitchen: Appetizers and Main Dishes by Maria Regina Tolentino Newport

Author:Maria Regina Tolentino Newport [Tolentino Newport, Maria Regina]
Language: eng
Format: epub
Publisher: Anvil Publishing, Inc.
Published: 2018-07-16T23:00:00+00:00

2 cups packed canned pink salmon

1 tablespoon minced parsley

2 tablespoons minced scallions

1/3 cup diced red bell pepper

1/3 cup diced sweet potato

2 tablespoons coconut flour

1 tablespoon arrowroot starch or powder

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

Dash of freshly ground pepper

2 eggs yolks

1 tablespoon coconut milk

2 egg whites, beaten

1/4 cup coconut oil, for frying

1 tablespoon unsweetened grated coconut, toasted (optional)

1.Drain the salmon and transfer to a large bowl; break up into chunks.

2.Toss together the parsley, scallions, bell pepper and sweet potato until well combined. Add to the salmon.

3.In a small bowl, combine the coconut flour, arrowroot, cayenne, salt and pepper. Stir to combine and sprinkle over the salmon mixture. Add the egg yolks and coconut milk, and mix with your hands until everything is combined (do not overmix). Shape mixture into 2-inch patties.

4.Heat the coconut oil over medium heat in a skillet. Brush both sides of each patty with the beaten egg whites, and fry in batches until golden brown and crispy on both sides. Set on a serving platter and sprinkle with the toasted coconut. Serve warm or at room temperature.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.