Keto Salmon Patties

These Keto Salmon Patties are not difficult to make, overflowing with flavor, and extraordinary for dinner prep! Prepared salmon is blended in with zucchini, lime and jalapeno, and afterward gently breaded in almond flour and seared. These low carb salmon patties are an absolute necessity attempt!

 

This formula has been on rehash at my home! We love heated salmon, however I need to concede, this is the manner in which we currently set up our salmon 90% of the time.

 

Salmon patties are an incredible method to go through extra heated or flame broiled salmon. Indeed, a huge gathering at our home this late spring left me with a goliath part of extra salmon, which is the way this formula was conceived.

 

 

Ingredients

• 2 eggs
• 1/4 cup cilantro
• Avocado Jicama Salsa optional, to top
• 1/4 cup avocado oil for frying
• 2 tablespoons onion finely chopped
• 2 cups zucchini shredded
• 1 1/2 pounds salmon cooked*
• 3/4 cup almond flour
• 3 tablespoons lime juice
• 2 teaspoons salt

 

 

 

Instructions

1. Add the salmon, zucchini, eggs, onion, jalapeno, cilantro, lime juice and salt to a blender, and process until everything is mixed together well.
2. Form patties about 1/4 cup in size.
3. Add almond flour to a bowl, and gently coat both sides of the patties in almond flour.
4. Head avocado oil in a large skillet over medium to medium high heat. Add coated salmon patties into the hot oil, and fry for about 5 minutes on both sides, until golden in color. If they are cooking too quickly, turn the heat down. If they aren't browning well, turn the heat up.
5. Remove browned salmon patties from the skillet and set on a plate lined with a paper towel.
6. Serve immediately. These also store well in the refrigerator for up to 3 days, or frozen wrapped air tight for up to 3 months. Bake at 425º F for 15-20 minutes to reheat and serve (they are also delicious cold!).

 

 

source:https://blissfullylowcarb.com