You will need:
2 cans of pink or red salmon (About 30 ounces total)
2 cups of canned pumpkin (30 ounce can would suffice)
4 large eggs, beaten
1 cup of almond flour
4-5 green onions, very thinly sliced (Just cut)
2 tablespoon Old Bay Seasoning
2.5 teaspoon hot sauce
1.5 teaspoon paprika
1 teaspoon ground black pepper
2 small jalepeno, deseeded and diced
Zest from 2 lemon and just a little lemon juice from one of the halves or so.
1. Preheat the oven to 425F and cover a large baking sheet with parchment paper.
2. Drain the liquid from the salmon and using your fingers, You need to get the bones out if they are in there. This is sort of an annoying process the first few times you do it. There is a method though to getting the bones out, just try to split the salmon in half length wise or where ever you see the vertebrae and then peel the bones off of each half of the salmon. Once that's done, crumble the fish into a large bowl and take any little bones you discover after that. A few bones, especially small ones, won't be the end of the world.
3. Add the pumpkin, eggs, almond flour, jalepeno, green onions, Old Bay Seasoning, hot sauce, paprika, black pepper and lemon zest. Mix well and refrigerate for 10 minutes.
4. Brush the parchment paper with some kind of oil (canola) that has been melted, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. Gently shape into patties. Try to keep them super uniform. Brush the tops of the cakes with coconut oil, canola oil or ghee, then bake for 20 minutes.
5. Carefully flip each patty and return to the oven. Bake an additional 10 minutes until golden brown and crisp.
6. You are done! yum! K got the recipe from Jacob--I would check your own oven--425 is hot for mine and if the patties are thick, the tops might scorch.