Prep 15 mins
Cook 10 mins
These are so delish that you don't even know they are LC.
Make and share this Awesome Low Carb Salmon Patties recipe from Food.com.
- 418.15 g salmon, drained
- 118.29 ml pork rind (finely ground)
- 59.14 ml minced onion
- 9.85 ml lemon juice
- 9.85 ml parsley flakes
- 1 minced garlic clove
- 2 large beaten eggs
- 44.37 ml 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.
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.
These were so good! I didn't follow the recipe completely. I did use lemon juice, but I substituted Old Bay for the other spices. Also, I made a double order and deleted one egg. I didn't even taste the porke rinds. The mix was a little soft, but the refrigeration helps, and also they shouldn't be turned until each side is crispy. The first batch, I used to much oil in my cast iron skillet, but the second batch I just sprayed a small amount of oil, and they were beautiful and delicious. I topped them off with a drizzle of ranch dressing and a splash of hot sauce, and I wanted to eat them all myself! This is a must have recipe for me now!