Yes, we are talking SIMPLE food when we talk Salmon Patties -- BUT did you know that they could be low-carb?! With just a few simple tweaks, they are low-carb and pretty dang yummy too!
My Mom made a lot of salmon patties while raising all us kids (there are 4 of us) -- I totally get why. These are made from pantry items, VERY economical and quick to make to boot!! No wonder she made them -- I did too but my 4 were not so fond of them. But Mr. Dreamy is, and since they are so simple to make, they now appear on our low carb menu. Hope you find them as yummy and simple as I do!!
2 cans wild caught salmon
3 eggs beaten
1/4 c finely minced red onion
2 Tbsp chopped flat leaf parsley
1 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp pepper
1/4 c coconut flour
1/3 c almond flour
1/3 c Parmesan cheese (green can kind)
Oil for frying (I use a combination of light olive oil (not extra virgin) and butter. Open the canned salmon and place in a colander in the sink to drain. Remove any large bones if not wanted (they are edible and a great source of calcium) and skin. Flake the salmon with a fork. Place the flaked salmon in a large mixing bowl. Combine almond flour and Parmesan cheese in a shallow dish and set aside. Add eggs, minced onions, chopped parsley, Dijon mustard, salt and pepper to salmon. Stir until well combined. Add coconut flour and mix well. Divide and shape the mixture into six to eight patties. Set aside. Heat a skillet to medium heat and add oil for frying. Coat patties on both sides with almond flour, parmesan mixture. Place the patties in the skillet, brown the bottom. Carefully turn the patties over and brown the other side. When brown on both sides, remove from skillet and drain on paper towel. I keep them warm in a low oven until all are cooked and then serve warm. Makes 6-8 patties. If you make 8 (which I did) each patty is 136 calories (before frying), 2.77g carbs, 1.2g fiber = 1.57g net carbs.