Crispy Keto Salmon Patties

 

Total Time: 21 Minutes,Servings: 15 Servings

Ingredients :

• 6 ounces of Salmon, I use the Boneless, Skinless Pouch from Chicken of the Sea
• 1 small jalapeño, seeded and diced
• 2 tablespoons chopped green onion
• 2 tablespoons mayonnaise
• 1 egg
• 1 cup almond flour
• 1 tablespoon coconut flour
• 2 teaspoons Old Bay, or your favorite Cajun seasoning
• 2 teaspoons lemon juice

Instructions :

• In a mixing bowl combine all of the salmon patty ingredients and mix until well combined.
• All the mixture to rest for 5-10 minutes so the coconut flour can absorb any extra moisture. If you have excess moisture allow the mixture to sit a little longer in the refrigerator.
• Using a 2 inch scoop, scoop the mixture out into 5 equal patties and pat out. See video for a helpful tip.
• Place the patties in the freezer for 10-15 minutes.
• Heat a large skillet to medium heat and add 3-4 tablespoons of oil.
• Carefully slide the patties into the hot oil. Cook 3 minutes on each side or until golden brown and crispy.
• Remove from heat and sit on napkins to absorb an additional oil.
• Enjoy with a low carb Jalapeno Ranch or Tarter Sauce!

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