These salmon patties are a great twist on a classic! Of course they aren’t going to taste like the regular patties, however they are wonderful for anyone trying to eat healthy. Personally I love them cold, served on a bed of arugula topped with mustard. You could easily make a dill mayonnaise sauce as well (use mayo made with avocado oil). Perfect for a busy week, they make the perfect lunch!
2 (7.5 oz) cans salmon, well drained
2 large eggs, beaten
1 tablespoon of minced garlic
1 tablespoon of mustard
1 teaspoon of Tony’s Original Creole Seasoning
1 teaspoon of black pepper
1/4 cup of red onion, finely chopped
1/4 cup of almond flour
Preheat oven to 400 degrees and spray baking sheet with cooking oil (I use Pam). Be generous with the spray as you will have to flip these before this process is done. In a large bowl, combine all ingredients and mix well. I like to use a fork to help flake the salmon. Once mixed, use ice cream scoop (or your hands) to form a ball and drop onto baking sheet. Then press lightly with a fork, until they are about 1/2 inch thick. Bake for 10-12 minutes (0ven temps do vary) remove, turn to the other side and place back in oven for another 10-12 minutes. This recipe made 10 patties.
*Note the balls I made where about golf ball size and I could only fit 6 patties on my baking sheet at a time.
These healthy salmon patties are a great addition to any weekly menu! Gluten free, low carb, paleo, they fit into all categories. Enjoy!
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