Low Carb Salmon Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Great value ALASKAN PINK SALMON ( CANNED), 14.75 oz (whole can with juice)Egg, fresh, 1 large (remove)Rudolph's Original Pork Rinds = Serving 1/2 oz 12 pieces, 4 serving (process into breadcrumbs consistency)*Fruit - Jif Lemon Juice (15ml tablespoon), 2 serving *Dried Onion Flakes per tablespoon, 2 tbsp Parsley, dried, 2 tbsp Salt, 1 dash (to taste)Pepper, black, 1 dash (to taste)Heavy Whipping Cream, 4 fl oz ishExtra Virgin Olive Oil for frying
Drain Salmon form can but do NOT discard the juice.
Remove the bones from the Salmon.
Add egg to the Juice of the Salmon, add Cream to the juice & egg mixture until the liquid measures 3/4 cup.
Put Salmon into a medium bowl with the lemon juice, dried onion, dried parsley and salt & pepper. Mix in the processed pork rind crumbs, mix mixture together, add the liquid and stir until well mixed.
Form the mixture into 4 patties of equal size and fry in the olive oil at a medium to medium low heat until golden brown.
Serving Size: Makes 4 Patties
Number of Servings: 4
Recipe submitted by SparkPeople user LINDALOU_77.
Remove the bones from the Salmon.
Add egg to the Juice of the Salmon, add Cream to the juice & egg mixture until the liquid measures 3/4 cup.
Put Salmon into a medium bowl with the lemon juice, dried onion, dried parsley and salt & pepper. Mix in the processed pork rind crumbs, mix mixture together, add the liquid and stir until well mixed.
Form the mixture into 4 patties of equal size and fry in the olive oil at a medium to medium low heat until golden brown.
Serving Size: Makes 4 Patties
Number of Servings: 4
Recipe submitted by SparkPeople user LINDALOU_77.
Nutritional Info Amount Per Serving
- Calories: 378.6
- Total Fat: 26.5 g
- Cholesterol: 180.8 mg
- Sodium: 838.8 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.5 g
- Protein: 33.7 g
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