14 oz. canned salmon
1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)
1/2 cup shredded carrots (or green onions)
2 garlic cloves, finely chopped
1 Tbsp. orange juice
1 Tbsp. teriyaki sauce (homemade per NT Cookbook)
2 large eggs, beaten
1 Tbsp. coconut oil
In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined. Shape mixture into 6 patties.
Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.
Transfer to baking sheet, and place in oven. Bake 10 minutes.
Serve with bowl of teriyaki sauce for dipping.