Prep 15 mins
Cook 10 mins
These are so delish that you don't even know they are LC.
- 14 3⁄4 ounces salmon, drained
- 1⁄2 cup pork rind (finely ground)
- 1⁄4 cup minced onion
- 2 teaspoons lemon juice
- 2 teaspoons parsley flakes
- 1 minced garlic clove
- 2 large beaten eggs
- 3 tablespoons mayonnaise
- Mix all ingredients and refrigerate for 1/2 hour -(optional, but they handle easier).
- Make into 4 patties and cook until browned on either side turning once.
- I make a double batch and freeze part of it in flattened patties in zipper bags, and just thaw in the microwave, then fry.
- Also good as a sauce on them: mix 1 part blue cheese dressing to 1 part horsy mustard, or Jack Daniels mustard, or some kind of flavored mustard -- it is yummy!
Now in regular rotation for my family, these are delicious and just as good as those made with bread crumbs. I've made them exactly as written, but the recipe easily accepts variations. I've made them with a variety of herbs in lieu of the parsley (such as dill or basil), dried onions and garlic powder when I don't have fresh, and barbecue pork rinds in place of plain. I also increase the lemon juice and add a couple tablespoons of ground flax. We like them with a simple onion-dill sauce made with sour cream.
THANK YOU! Finally a salmon cake that holds together, that tastes like salmon instead of breadcrumbs and is a snap to make. Easy peasy and a big hit with my guy. We had them over salad with ranch dressing, tomatoes, avocado. Yummy!!! I let the mixture sit in the refrigerator for an hour or more - no problem. Going to try this recipe next with canned crab. Oh yeah ....
I hardly ever write reviews. Only when something is either really bad, or really good. I'm dieting, lie carb, and I was craving salmon patties. I stumbled across this recipe. I was expecting sub-par "I'll have to settle because I'm dieting" salmon patties. But, WOW! These are delicious. I can hardly tell the difference between these, and the high carb version. I'll be making these often. They're great with a pat of butter and a few drops of lemon on top.