| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
(2 patties per serving)
|
Ingredients
- 1 14 oz can Pink Salmon Drained with bones removed
- 2 oz Smoked Salmon -Roughly Chopped Nova or Lox Style
- 1 Egg
- 3 Tbsp Hidden Valley Ranch Cilantro Lime Dressing
- 1/3 Cup Almond Flour
- 2 tbsp Fresh Parsley Chopped
- 1 tsp Cajun Seasoning
- 2 tbsp Avocado Oil For frying
Ingredients
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Instructions
- Beat the egg and Cilantro Lime Dressing in a medium bowl.
- Add the salmon, almond flour, parsley, and Cajun seasoning and stir gently until combined.
- Form into eight 2.5 inch patties.
- Heat the oil in a non-stick saute pan over medium heat.
- Cook the patties (4 at a time) for about 2 minutes per side (or until golden brown).
- Remove the cooked patties to a paper towel lined plate and keep warm until serving.
- Serve with Hidden Valley Ranch Cilantro Lime dressing and wedges of lemon if desired.
Recipe Notes
Nutrition per Serving (2 patties):
282 kcal
20g Fat
2g NET Carbs
24g Protein
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