1 1/2 lbs. salmon fillet, skin removed and finely chopped
2 shallots, minced
1-inch piece fresh ginger, peeled and grated
1 egg, beaten
2 scallions, thinly sliced
1/4 tsp red pepper flakes
Salt and freshly ground pepper
Coconut oil, for the pan
1. In a large bowl, combine all of the ingredients and mix well. Use your hands to form 8 burger patties, packing firmly.
2. Melt about a tablespoon of coconut oil in a skillet over medium heat. Add the salmon patties and cook for 4-6 minutes per side, until browned and opaque throughout. Serve warm.