Low-Carb Salmon Patties

A quick and easy meal ready in under 20 minutes. Paleo low-carb salmon patties served with a lime avocado dressing.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4
Total Carbs: 8g
Fibre: 3.7g
Author: Libby Jenkinson

Ingredients

Low-Carb Salmon Patties

  • 500 g tinned/canned salmon drained
  • 2 eggs - medium
  • 50 g almond meal/flour see notes
  • 2 tbsp parsley chopped
  • 1 tbsp dill chopped
  • 1 tbsp lemon juice
  • 1 small onion diced
  • 1 clove garlic crushed
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • salt/pepper to taste
  • 2 tbsp ghee, lard or duck fat for frying

Avocado and Lime Dip

Instructions

Low-Carb Salmon Patties

  • 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.

To Serve

  • 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.

Notes

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.
Serving: 3patties + dip | Calories: 532kcal | Carbohydrates: 8g | Protein: 39.9g | Fat: 39.1g | Fiber: 3.7g