By Jenn Bruer

Ingredients
2 cans strained sockeye salmon (do not remove bones)
2 eggs
1 onion diced very small
3 stalks celery
1/4 tsp of salt & pepper
1/2 cup almond flour
1/2 tsp of onion powder
2 tsp dried chives

Directions

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
2. Put all ingredients in a mixer or food processor and mix well so the bones are crushed (this is excellent for calcium)
3. Butter your frying pan on medium heat
4. Fry in the butter a heaping teaspoon of batter and press with a fork (I use a measuring spoon so they are all similar size)
5. Cook like a pancake and flip so both sides are slightly crispy
6. Transfer to a baking sheet, sprinkle with salt and bake for 20 mins