A great dish to prepare ahead of time. Either eat them as snacks, or as a meal. They are very very versatile.
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Patties |
Ingredients
- 500 Grams Tinned Salmon
- 2 Eggs
- 50 Grams Almond Meal/Flour Almond flour can be replaced with 2 tbsp coconut flour.
- 2 TB Chopped Parsley
- 1 TB Chopped Dill
- 1 TB Lemon Juice
- 1 Small Onion (diced)
- 1 Clove Garlic (Crushed)
- 1 TSP Paprika
- 1/2 TSP Cumin
- 1/2 TSP Tumeric
- Salt/Pepper to taste
- 2 TB Duck Fat/Coconut Oil For frying
- Avocado And Lime Dip
- 1 Small Avocado
- 1/2 Cup Mayonaise
- 1 TB Lime Juice
- 1 Clove Garlic (Crushed)
- 1 TB Chopped Parsley
- Salt/Pepper to taste
Ingredients
| |
Instructions
Salmon Patties
- Place all the salmon patty ingredients (except the ghee, lard or duck fat) in a large mixing bowl and combine.
- Scoop some of the salmon mixture into a 1/4 cup measuring cup. With the back of a spoon, press the mixture into the cup to pack it tightly. Turn the measuring cup over onto a plate. Repeat to make 12 patties.
- Heat the oil in the frying pan and cook the salmon patties on a gentle heat. Cook on each side for 4-5 minutes and use a spatula to flip them. TOP TIP - If a patty does not release when you try to flip it, cook a little longer until it is crispy and ready to flip.
Avocado and Lime Dip
- Whilst the patties are cooking, prepare the avocado dip. Place all the ingredients in a blender. Process until smooth. Spoon into a serving dish.
- Place 3 low-carb salmon patties on a bed of salad with the avocado and lime dip on the side, or drizzled over the top.
- Cooked salmon patties can be stored in an airtight container in the fridge for up to 3 days.
Nutritional Information – Per Serve (Serving Size – 3 patties and 2TB of sauce): Calories 532 / Protein – 40g / Fat – 39g / Carbohydrates – 8g
Even the kids will love these ones!
