Keto Salmon Patties
Savory, tangy, and earthy flavors combine with a crispy texture in these fried salmon patties.
Servings: 4
Equipment
Ingredients
- 14.75 ounces flaked salmon 1 large can (skin and bones removed) or 2 cups leftover flaked salmon
- ½ cup dried keto bread crumbs* or almond flour
- 1 egg
- 2 tablespoons mayonnaise
- 1 green onion chopped
- 1 tablespoon fresh chopped dill
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper or to taste
- 1 tablespoon olive oil or as needed
Instructions
- In a large bowl whisk together egg, mayonnaise, green onion, dill, Dijon, salt, and pepper. Gently mix in salmon and bread crumbs.
- Form mixture into eight ½-inch thick patties.
- In a large skillet, heat oil over medium heat. Add salmon patties and cook for 3-4 minutes on each side or until golden. Cook in batches if necessary.
- Serve with tartar sauce and a squeeze of lemon if desired.
Notes
To make your own keto breadcrumbs:
- Pulse 2 slices of keto bread in a food processor.
- Spread evenly on a baking sheet and bake at 250℉ for 25-30 minutes or until completely dried.
- Crushed pork rinds or almond flour can also be used in place of bread crumbs.
- Nutritional calculations are based on using almond flour.
- Refrigerate leftovers for up to 3 days, or freeze for up to 3 months in zip bags.
Nutrition
Calories: 323kcal | Carbohydrates: 4g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 136mg | Sodium: 634mg | Potassium: 381mg | Fiber: 2g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 2mg