Salmon Cakes

salmon cakes close up.jpg

Salmon Cakes

Low-Carb Keto-Friendly

Trying to get a healthy amount of salmon into your diet? These little patties are just the key. They and quick and easy to make for snacking or a lunch staple. Pack them up on the way out the door to have a tasty snack while out and about.

ONWARD:

The USDA found higher amounts of those healthy omega-3s in canned wild salmon over fresh wild salmon. An added benefit is that the tiny bones in canned salmon are not only edible but add extra natural absorbable calcium, not found in many foods. The almond flour and cheese are tasty binding agents that make them taste like a tuna melt.

salmon cakes ingred.jpg

6 servings (12 cakes)

INGREDIENTS:

2 cans (6-ounce) wild salmon

¼ cup almond flour

2 eggs

1 tablespoon mayonnaise

½ cup cheddar cheese (about 4 ounces)

½ teaspoon sea salt

1 tablespoon flat-leaf parsley, chopped

¼ cup red bell pepper, finely chopped (1 ounce)

¼ cup scallions chopped, (about 2 whole scallions)

1 tablespoon pepperoncini, drained, blot dry, chopped

2 tablespoons almond oil (for frying)

Lemon slices to garnish

Place all ingredients except the almond oil in a mixing bowl.

Place all ingredients except the almond oil in a mixing bowl.

DIRECTIONS:

  1. In a large mixing bowl, flake the salmon until light and fluffy. (I use the edge of the salmon can to do the flaking.)

  2. Add the rest of the ingredients except for the almond oil. Mix thoroughly.

  3. Separate the salmon mixture into twelve equal portions and flatten to make patties.

  4. Heat a cast-iron frying pan over medium heat. Add half the oil and when the oil shimmers add half of the salmon cakes. Fry until browned on the bottom, about two to three minutes. Turn over and brown the bottoms. Remove to a warm plate. Repeat frying the remaining patties.

  5. Serve warm with lemon wedges.

salmon
snack lunch
American
Yield: 6 servings
Author:
Salmon Cakes

Salmon Cakes

Trying to get a healthy amount of salmon into your diet? These little patties are just the key. They and quick and easy to make for snacking or a lunch staple. Pack them up on the way out the door to have a tasty snack while out and about.
prep time: 10 Mcook time: 10 Mtotal time: 20 M

ingredients:

  • 2 cans (6-ounce) wild salmon
  • ¼ cup almond flour
  • 2 eggs
  • 1 tablespoon mayonnaise
  • ½ cup cheddar cheese (about 4 ounces)
  • ½ teaspoon sea salt
  • 1 tablespoon flat-leaf parsley, chopped
  • ¼ cup red bell pepper, finely chopped (1 ounce)
  • ¼ cup scallions chopped, (about 2 whole scallions)
  • 1 tablespoon pepperoncini, drained, blot dry, chopped
  • 2 tablespoons almond oil (for frying)
  • Lemon slices to garnish

instructions:

How to cook Salmon Cakes

  1. In a large mixing bowl, flake the salmon until light and fluffy. (I use the edge of the salmon can to do the flaking.)
  2. Add the rest of the ingredients except for the almond oil. Mix thoroughly.
  3. Separate the salmon mixture into twelve equal portions and flatten to make patties.
  4. Heat a cast-iron frying pan over medium heat. Add half the oil and when the oil shimmers add half of the salmon cakes. Fry until browned on the bottom, about two to three minutes. Turn over and brown the bottoms. Remove to a warm plate. Repeat frying the remaining patties.
  5. Serve warm with lemon wedges.

Calories

235.28

Fat (grams)

15.13

Sat. Fat (grams)

3.77

Carbs (grams)

3.55

Fiber (grams)

1.19

Net carbs

2.37

Sugar (grams)

1.07

Protein (grams)

22.75

Sodium (milligrams)

539.22

Cholesterol (grams)

108.07
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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low-carb, Keto-friendlyLinda HierholzerSTARTERS, ENTRÉESComment