Salmon Patties and Coconut

I've been making salmon patties for a while now, but I'd always used bread crumbs or flour as a binder. As I'm trying to cut out grains from my diet, I decided to see how they'd come out without the wheat. I added some lentils to try to give them more substance.

Ingredients:
2 six-ounce drained cans of salmon (skinless and boneless if you can find it, that's all I've ever used)
1/2 cup finely onions (I used scallions today)
2 eggs
1/4 cup lentils
Dash of Baking Powder (not sure if this is necessary or why it's in the recipe; it was in the recipe my mother first gave me so I've always added it)
Salt and Pepper

Just mix it all together in a big bowl. I used to have the hardest time shaping the patties, and I was dreading shaping these since they were bound to be looser, but then I thought: ice cream scoop. And voila, problem solved. Butter up a pan over medium heat, and put 3 or 4 scoops down, flattening them out into patties gently. Let them cook for 2-3 minutes per side (they should be golden brown and hold together well).

These babies beg for some sort of acid. Lemon, lime, malt vinegar, whatever catches your fancy. (You might try altering the recipe and add some acid right in the mix.) Personally, I like some tomatoes and spinach quickly sauteed in olive oil and lemon juice. Delicious and low carb!

I also bought a coconut for the first time today and cracked it open all by myself. Ok, it was one of the "easy open" coconuts, but I'm still proud. Getting the meat out was a chore, I had to try a few methods before I could get it out efficiently, and even then it took forever. My son loved it, which was a pleasant surprise. I'll be bringing some to work tomorrow for a snack.