Yummys_Girl
03-21-2007, 08:53 AM
Here is a great salmon patty recipe that even non low carbers love.
I made these a few nights ago and they were a huge hit! Everyone prefered them to my old high carb version using flour and cornmeal.
SALMON PATTIES
1 can (7 ½ oz) pink salmon, drained
¼ cup finely diced onion
¼ cup finely diced celery
½ teaspoon dried tarragon
salt and pepper to taste
¼ cup mayonnaise
2 teaspoons Dijon mustard
1 egg, lightly beaten
6 tablespoons mixture of parmesan cheese and low carb bread crumbs (for coating)
4 tablespoons mixture of parmesan cheese and low carb bread crumbs (mixed in with other ingredients)
1 tablespoon oil
1 tablespoon butter
1. Carefully flake the salmon into a bowl.
2. Add the onion, celery, tarragon, salt and pepper; fold together with a rubber spatula.
3. Combine the mayonnaise and mustard, then mix into the salmon. With a rubber spatula, fold in the egg (just enough to get it to the right consistency - not too runny) and cheese/pork rind mixture.
4. Form the mixture into 4-5 patties and coat with the remaining cheese/pork rind mixture. Refrigerate, loosely covered for at least 1 hour.
5. Heat the oil and butter in a nonstick skillet. Cook over medium heat until golden, about 3-4 minutes per side, adding more oil and butter if necessary.
I made these a few nights ago and they were a huge hit! Everyone prefered them to my old high carb version using flour and cornmeal.
SALMON PATTIES
1 can (7 ½ oz) pink salmon, drained
¼ cup finely diced onion
¼ cup finely diced celery
½ teaspoon dried tarragon
salt and pepper to taste
¼ cup mayonnaise
2 teaspoons Dijon mustard
1 egg, lightly beaten
6 tablespoons mixture of parmesan cheese and low carb bread crumbs (for coating)
4 tablespoons mixture of parmesan cheese and low carb bread crumbs (mixed in with other ingredients)
1 tablespoon oil
1 tablespoon butter
1. Carefully flake the salmon into a bowl.
2. Add the onion, celery, tarragon, salt and pepper; fold together with a rubber spatula.
3. Combine the mayonnaise and mustard, then mix into the salmon. With a rubber spatula, fold in the egg (just enough to get it to the right consistency - not too runny) and cheese/pork rind mixture.
4. Form the mixture into 4-5 patties and coat with the remaining cheese/pork rind mixture. Refrigerate, loosely covered for at least 1 hour.
5. Heat the oil and butter in a nonstick skillet. Cook over medium heat until golden, about 3-4 minutes per side, adding more oil and butter if necessary.