Description
These salmon patties are so full of flavor! I give instructions for pan frying, baking, and how to freeze the salmon patties. These are low carb and Whole30 approved!
Ingredients
- 3 cans (6 Oz. Size) Salmon, Drained
- ¾ cups Almond Flour
- 1 Tablespoon Old Bay Seasoning
- ½ Bell Pepper, Finely Diced
- 2 Tablespoons Chopped Fresh Chives
- 2 Tablespoons Chopped Fresh Dill
- 1 Lemon, Zest And Juice
- 2 Large Eggs, Beaten
Preparation
Preheat oven to 375ºF.
Add all ingredients, except beaten egg, to a large bowl. Combine well with a fork and taste for seasoning. Add eggs and stir well to combine.
Divide mix into 9 patties and place on a lined baking sheet. You can also spray the baking sheet with oil spray. Place in the preheated oven and bake for 20 minutes.
Remove from the oven and serve.
To pan fry the salmon patties: Add 4 tablespoons of oil to a large skillet over medium heat. Fry cakes until golden in a single layer, about 3–4 minutes on each side.
To freeze the salmon patties: After you put the formed salmon patties on the lined baking sheet, put them in the freezer for 1 hour. Pull them out of the freezer and pull them off of the baking sheet and individually wrap them in plastic wrap. Store in a freezer safe container or bag for up to 3 months.
To bake after freezing: Remove the salmon patties from the freezer wrapping and place on a lined baking sheet. Bake for 30 minutes at 375ºF.
Note: One salmon patty has 154 calories, 2g carb, 8g fat, 15g protein.
