Black Pepper Free Salmon Slider Patties with Cassava Buns
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Learn more →Ingredients
4 servings
For the cassava buns
- 1 ½ cups cassava flour, plus more for dusting
- 2 tbsp arrowroot starch
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup full-fat coconut milk
- 3 tbsp coconut oil, melted, plus more for brushing
- 1 tbsp apple cider vinegar
For the salmon patties
- 1 lb fresh salmon fillet, skin removed
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 2 scallions, thinly sliced (green tops only)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 2 tbsp coconut oil
For the slaw
- 1 ½ cups green cabbage, finely shredded
- 1 medium carrot, peeled and julienned
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a medium mixing bowl, whisk together the cassava flour, arrowroot starch, baking soda, and salt for the buns. Add the coconut milk, melted coconut oil, and apple cider vinegar, then stir until a soft, slightly tacky dough forms — it should hold together when pressed but not stick to your hands. If the dough feels too dry, add coconut milk 1 tsp at a time.
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