Rinse the salmon, pat dry and cut into 1/4-inch cubes. In a large bowl, combine salmon, oil, ume, garlic, ginger, scallions, sesame seeds and eggs. Stir coconut flour into mixture. Use a 1/4 cup measuring cup to form mixture into patties. Heat the coconut oil in a 9-inch skillet over medium-high heat. Cook the patties for 4-6 minutes per side, until golden brown. Transfer patties to a papertowel lined plate and serve hot.
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|Serving Size: 1 Serving (727g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 687 (55%)|
|Amt Per Serving||% DV|
|Total Fat 76.4g||102 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 26.5g|
|Cholesterol 1081.9mg||333 %|
|Sodium 590.7mg||20 %|
|Potassium 2014.5mg||53 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 9.1g|
|Protein 125.4g||179 %|
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Calories per serving: 1257
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