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Salmon flatbread fritters

AIP • Paleo • Gluten free • Dairy free • Egg free • Nut free

These are so good! They remind me a little of a Thai fish cake full of flavour and a little crunchy on the edges. Quick to make, they are a great snack or meal with a fresh side salad.

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When buying Salmon look for wild caught fresh that has been naturally smoked salmon with no added sugars. For these fritters it's nice to keep the salmon a little chunky in the batter.

AIP Salmon flatbread fritters

Cook Time : 15 minutes

Servings : 2 large or 4 small fritters


• 1/4 cup cassava flour

• 2 tbsp tapioca flour

• 1 tsp coriander or oregano, dried • 1 tsp garlic powder

• 1/2 tsp salt

• 1/3 - 1/2 cup coconut milk

• 1/4 cup smoked salmon, flaked

• 3 tbsp coriander, fresh finely chopped

• 1 tsp olive oil

• 1/2 cucumber, ribbons

• 1 Tbsp coriander

AIP Dressing :

• 2 tbsp natural coconut yogurt

• 1 tsp avocado oil

• 1 tsp apple cider vinegar

• 1/2 tsp lime juice

• 1/2 tsp salt


  1. In a medium bowl combine flours, dried herbs, garlic powder and salt. Mix together.

  2. Make a well in the middle and add the coconut milk. Stir to combine until it forms a smooth batter that it not too thick or thin. Add a little water or coconut milk as required.

  3. Gently fold in the fresh coriander and salmon, leaving some chunky salmon pieces.

  4. Heat olive oil in a non-stick pan, once hot add the mixture in batches to the pan.

  5. Cook for 5 minutes each side or until they are crispy and browned. If you don’t cook them long enough they will be doughy inside.

  6. Place all dressing ingredients into a small bowl and stir to combine. If you dressing is a little thick you can add a teaspoon of coconut milk.

  7. Serve fritters with ribbons of cucumber, fresh herbs and dressing.


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