yield: 6 patties (2 per serving)
prep time: 10 minutes, plus 20 minutes to chill
cook time: 24 minutes
Growing up, salmon patties were one of my favorite foods to find left over on the stovetop when I visited my grandparents. That and potato soup! My grandma made the best salmon patties, and Iβm pretty sure they had crushed crackers in them. You can eat these salmon patties without worrying about hidden carbs!
β’ 1 (14-ounce) can wild-caught pink salmon
β’ 1 large egg
β’ ΒΌ cup finely ground blanched almond flour
β’ ΒΌ cup grated Parmesan cheese
β’ 2 tablespoons mayonnaise
β’ 1 tablespoon finely chopped onions
β’ 1 tablespoon chopped fresh chives
β’ 1 tablespoon dried parsley
β’ 1 teaspoon freshly squeezed lemon juice
β’ Β½ teaspoon ground black pepper
β’ ΒΌ teaspoon garlic powder
β’ ΒΌ teaspoon salt
β’ High-quality oil for frying
β’ Sliced fresh chives, for garnish (optional)
1. Drain the salmon and put it in a large mixing bowl. If you prefer, remove any pieces of skin or bone.
2. To the bowl, add the egg, almond flour, Parmesan cheese, mayonnaise, onions, chives, parsley, lemon juice, pepper, garlic powder, and salt. Use a spoon to thoroughly combine the ingredients.
3. Shape the salmon mixture into 6 equal patties. Place the salmon patties in the refrigerator for 20 minutes. This will help them hold together better when cooked.
4. Heat enough oil to cover the bottom of a medium-sized skillet. Over medium-high heat, pan-fry the patties in two batches for 5 to 6 minutes on each side, until golden brown. Serve immediately. Garnish with more chives, if desired.
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