Southern Salmon Patties (Keto, Dairy-Free, Paleo)
Fry up a low-carb version of a Southern staple with this quick and easy recipe that uses gluten-free breadcrumbs and canned salmon.
Ingredients
- 16-18 ounces canned salmon well drained
- 1 green onion finely diced
- 1 rib celery finely diced
- 2 eggs beaten
- 1/2 teaspoon tarragon
- 1/4 teaspoon organic seasoning salt
- 1/4 teaspoon pepper
- 3/4 cup gluten-free breadcrumbs
- 3 tablespoons oil for frying, plus more as needed
Instructions
- Remove any large bones or skin from the drained salmon, then place it in a large mixing bowl. Flake the salmon with a fork to break up larger pieces.
- Add the diced green onion, celery, beaten eggs, tarragon, seasoning salt, pepper, and gluten-free breadcrumbs to the bowl with the salmon. Gently mix with a fork or your hands until all ingredients are evenly incorporated and the mixture holds together.
- Portion out the mixture and shape into 10 equal-sized patties, each about 3 tablespoons or roughly 2 1/2 inches across. Handling the mixture with slightly damp hands can help prevent sticking.
- Add the oil to a large nonstick or cast-iron skillet and heat over medium heat until the surface of the oil is shimmering and hot but not smoking.
- Carefully arrange the patties in the hot oil, being careful not to crowd the pan. Fry for about 2-3 minutes per side, or until the patties are golden brown and crisp. Work in batches if necessary, adding more oil as needed for each batch.
- Transfer the cooked patties to a plate lined with paper towels to drain excess oil. Let cool for about 5 minutes before serving.
Nutrition
Serving: -2gCalories: 138kcalCarbohydrates: 5gProtein: 12gFat: 8gSaturated Fat: 1gSodium: 244mgFiber: 0.3g
Tried this recipe?Let us know how it was!