INGREDIENTS
2 6 ounce cans
Salmon, wild
1
Lemon, Fresh
1/4 cup
Scallions
1/4 cup
Sweet potato or butternut squash puree, canned or fresh
2
Eggs
1 tsp
Dijon mustard
1
Mayonnaise
2 tbsp
Coconut flour
1 pinch
Salt and black pepper
2 tbsp
Ghee or coconut oil
2 tsp
Coconut aminos