Keto Salmon Patties
Keto Salmon Patties inspired by a Maryland Crab Cake. These are delicious - you will not miss the carbs! Made with canned salmon, almond flour, Old Bay Seasoning & celery. Quick to mix up & quick to make!
Ingredients
- 14.5 ounce canned salmon
- 1/2 cup almond flour
- 2 large eggs
- 1/4 cup real mayonnaise
- 1 stalk celery cut in half lengthwise & chopped thin
- 1 teaspoon dijon mustard
- 1 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon parsley dried
- 1/4 teaspoon salt
- pinch black pepper
- 3 tablespoon butter more if needed
- optional lemon & dipping sauces - hot sauce, cocktail sauce, tarter sauce, remoulade sauce to serve
Instructions
- Preheat griddle to 350° or pan over medium-high heat.
- Drain salmon and flake with a fork. I recommend leaving in skin & bones for both nutritional value & texture.
- Combine salmon, almond flour, eggs, mayonnaise, celery, mustard, Old Bay seasoning, garlic, parsley, salt & pepper. Mix until combined
- Form 6-8 patties. Use a large spoon, cookie or ice cream scoop to scoop patties. Form / pat by hand.
- Add butter to pan (if not already). When hot & melted drop patties onto pan.
- Pan fry 3-5 minutes or until bottom is golden brown. Flip, and fry another 3-5 minutes. Continue to flip & fry until desired browness. Add more butter if you'd like.
- (Optional) Serve with lemon slices, greens or with veggies. As for dipping sauces - cocktail sauce, tarter sauce, remoulade sauce - whatever you like! Here I served these with a quick sauce I mixed up - mayo, relish & sriracha.
Notes
Do not overcrowd the pan. You'll want enough room to get a spatula under to flip without pushing them all around & smashing them into each other. If you are not using a griddle, I recommend frying in two batches.
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