INGREDIENTS
1 1/2 cups
grated zucchini
3/4 tsp
sea salt (divided)
2 6 ounce cans
of wild salmon (drained)
2
eggs
2
garlic cloves (minced)
3 tbsp
coconut flour
2 tbsp
paleo mayonnaise
1 tbsp
dijon mustard
1/2 tsp
onion powder
1/4 tsp
ground black pepper
2 tbsp
coconut oil (or your preferred cooking oil)