Delicious fish cakes are a family favorite at my home and these do not disappoint. Crispy on the outside and a flaky tender inside. These are so quick and easy to make but packs lots of flavor!
Ingredients
2 (6 ounce cans) Wild Alaskan Pink Salmon drained
2 large Eggs
1 large Zest of Lemon
1 tsp Old Bay Seasoning
1/2 tsp Dried Parsley
3 Scallions chopped
2-3 tablespoons Almond Flour
Salt & Pepper to taste (optional)
3 tablespoons Coconut Oil or Olive Oil for pan frying
Instructions
Combine all the ingredients (except the oil) in a large bowl and mix until well combined.
Form mixture into 4 patties and place on a plate. Add to a large skillet the oil and heat on medium/high heat for about 1 minute. Place the salmon patties in the skillet and fry for about 3 minutes until crisp and golden brown, flip the patties over and cook for about 2-3 minutes longer until golden brown.
Remove patties from the skillet and place on a plate lined with paper towels to allow excess oil to drain off. Serve and enjoy!
Calories 137, Carbs 0.8 g, Fat 4.3 g, Protein 24.5 g, Fiber 0.5 g, Net Carbs 0.3 g
Makes 4 Servings
Note: We like our Salmon Patties with a spicy mayo for a nice kick. But you can serve them with tartar sauce, ketchup or your favorite sauce.
Easy Spicy Mayo
Combine: 1/2 cup Mayonnaise with 2 Tablespoons of Siracha Hot Sauce and a pinch of Black Pepper.
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