Place all the salmon patty ingredients (except the ghee, lard or duck fat) in a large mixing bowl and combine.
Scoop some of the salmon mixture into a 1/4 cup measuring cup. With the back of a spoon, press the mixture into the cup to pack it tightly. Turn the measuring cup over onto a plate. Repeat to make 12 patties.
Heat the oil in the frying pan and cook the salmon patties on a gentle heat. Cook on each side for 4-5 minutes and use a spatula to flip them. TOP TIP - If a patty does not release when you try to flip it, cook a little longer until it is crispy and ready to flip.
Avocado and Lime Dip
Whilst the patties are cooking, prepare the avocado dip. Place all the ingredients in a blender. Process until smooth. Spoon into a serving dish.
Place 3 low-carb salmon patties on a bed of salad with the avocado and lime dip on the side, or drizzled over the top.
Cooked salmon patties can be stored in an airtight container in the fridge for up to 3 days.
Almond flour can be replaced with 2 tbsp coconut flour.Makes 12 salmon patties. A serving size is 3 salmon patties plus 2 tbsp dip.