Salmon Patties
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.3
- Total Fat: 15.2 g
- Cholesterol: 66.7 mg
- Sodium: 192.1 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.5 g
- Protein: 23.0 g
View full nutritional breakdown of Salmon Patties calories by ingredient
Introduction
Made these without eggs and low carb. Delicious! Made these without eggs and low carb. Delicious!Number of Servings: 4
Ingredients
-
1 can of pink salmon
3/4 cup frozen onion, bell pepper, celery blend
1/2 cup mashed cauliflower recipe
2 T extra virgin olive oil
Tips
These came out very moist, but the patties did want to fall apart. Next time I'll try making them earlier and letting them set up in the refrigerator for 30 minutes before frying.
Or, it may be necessary to add more of the mashed cauliflower as binder.
I like mine with a little ketchup on top.
I serve these with a cup of mashed cauliflower.
They make great leftovers - even for breakfast!
Directions
1. Open can of salmon, drain most of the liquid and remove skin and bones as desired.
2. Saute frozen veggies in water for a few minutes until soft then mince into smaller pieces with knife.
3. Add the sauted veggies and mashed cauliflower to the salmon and mix well using a fork.
4. Divide mixture into fourths then form patties with hands.
5. Heat oil in skillet and place all patties in pan and cook for approximately 5 minutes per side. (Or until crispy brown on each side.)
Serving Size: Makes 4 salmon patties
2. Saute frozen veggies in water for a few minutes until soft then mince into smaller pieces with knife.
3. Add the sauted veggies and mashed cauliflower to the salmon and mix well using a fork.
4. Divide mixture into fourths then form patties with hands.
5. Heat oil in skillet and place all patties in pan and cook for approximately 5 minutes per side. (Or until crispy brown on each side.)
Serving Size: Makes 4 salmon patties