Low-Carb Three-Ingredient Salmon Patties

Instructions:

1. Prepare Salmon: Drain the liquid from the can. Remove any large, round bones (these are edible and full of calcium, but you can mash them with a fork if you want to hide them) and skin if desired. Flake the salmon with a fork into a bowl.

2. Mix: Add the beaten eggs and the grated Parmesan cheese to the bowl. If you have them, add a pinch of salt, pepper, and garlic powder. Mix until everything is well combined.

3. Form Patties: Shape the mixture into 4 patties. The mixture will be sticky; wet your hands slightly to make it easier.

4. Cook: Heat a tablespoon of olive oil or butter in a skillet over medium heat. Cook the patties for 3-4 minutes per side, until golden brown and heated through.

Version 2: Almond Flour Salmon Patties

This version is closer to the texture of traditional crab cakes. The almond flour acts as a direct 1:1 substitute for breadcrumbs.

The 3 Core Ingredients:

1. Canned Salmon: 1 can (14.75 oz), drained and flaked.

2. Eggs: 1 large, beaten.

3. Almond Flour: ¼ cup (super-fine blanched almond flour works best).

(Seasonings are optional, and you will need oil for frying.)

Instructions:

1. Prepare Salmon: Drain and flake the salmon in a bowl, removing bones/skin if desired.

2. Mix: Add the beaten egg and the almond flour to the salmon. Mix until a cohesive “dough” forms.

3. Form Patties: Shape the mixture into 4 patties.

4. Cook: Heat oil in a skillet over medium heat. Fry the patties for 3-5 minutes per side until golden brown and firm to the touch.

6. see continuation on next page

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