Crispy Keto Salmon Patties Recipes

CRISPY CRUNCHY SALMON PATTIES (SALMON CAKES)

Steps:

• Add enough oil to cover the bottom of a large nonstick skillet to a depth of 1/4 inch. Preheat the pan with the oil on medium heat while you prepare the salmon.
• Combine the salmon, the eggs, and 1/2 cup of Italian breadcrumbs. Stir thoroughly until the mixture is well combined. Pour the 1/2 cup of remaining breadcrumbs on a plate.
• Form the mixture into round patties about the size of the center of your palm. Place the formed patty on the breadcrumbs on the plate; pat gently to make the breadcrumbs stick, then flip and pat the other side into the breadcrumbs.
• Slip each patty gently into the pan. Fry on one side for 2 to 3 minutes, until the cooked side is golden brown. Flip the patty and fry the other side the same way.
• When both sides are golden brown, remove to a plate lined with paper towels to absorb excess oil. Serve warm.

SALMON PATTIES

Steps:

• Prepare Dip & Salmon: Stir together all dill-garlic dip ingredients until well-mixed; cover and refrigerate. Drain salmon can, discard any bones and skin, and pat meat dry with paper towels. Use digital food scale to measure 6 ounces to use for this recipe (Note 3).
• Make Patties: Stir together all salmon patty ingredients in large bowl until well-mixed, breaking apart any large chunks of salmon. Divide mixture into 5 equal-sized balls and place them on nonstick working surface like parchment paper or silicone baking mat. Use turner spatula to flatten them into 2 to 3 inch wide patties.
• Cook Patties: Heat olive oil in large pan (Note 4) over medium heat until hot. Use turner spatula to carefully lower patties into hot oil, one at a time and evenly spaced. Tilt pan to ensure good oil coverage around all patties. Fry until browned and crispy on bottom, 5 to 6 minutes. Flip patties and repeat for other side, 3 to 4 minutes. Transfer to paper towel to drain.
• Serve (Note 5): Transfer salmon patties to serving plates, depositing a dollop of dill-garlic dip on top of each patty with remainder on the side. Enjoy while hot and crispy.

EASY SALMON CAKES

Steps:

• Preheat your oven to the "keep warm" setting.
• Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
• Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
• Mix in the chopped parsley.
• Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
• Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
• Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.

CRISPY KETO SALMON PATTIES RECIPE

Steps:

• 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!