Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 lb Canned salmon – drained
- ½ cup Almond flour
- ¼ cup Scallions – sliced thinly
- 2 tbsp Parsley – chopped
- 1 tbsp Dried onion – minced
- 2 Large eggs
- 1 glove of Garlic – minced
- ½ tsp Salt
- ½ tsp Ground white pepper
- 3 tbsp Olive oil
- Lemon zest
Instructions
- In a large bowl, mix all ingredients except oil.
- Divide into 8 evenly portions and form into a patty
- Preheat oil in a large nonstick pan over medium-high heat.
- Fry the salmon cakes in batches on each side for two to three minutes, and add more oil as necessary.
- Serve salmon cakes warm or cold with low-carb mayonnaise and lemon wedges.
Other Keto Salmon Recipes
Nutrition Facts
Calories: 382 kcal
Carbohydrates: 5g
Protein: 26g
Fat: 27g
Saturated Fat: 4g
Cholesterol: 168mg
Sodium: 384mg
Sugar: 1g
Fiber: 2g
Potassium: 643mg
Vitamin A: 429IU
Vitamin C: 5mg
Calcium: 69mg
Iron: 2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Salmon Cakes
Place it in an air-tight container and store leftover Keto Salmon Cakes in the fridge for up to 4 days, or freeze for up to 3 months.