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Salmon Patties

Salmon Patties

Enjoy these easy, pan-seared salmon patties with fresh herbs and lemon. Light, flavorful, and protein-rich—perfect for a quick lunch or dinner.

Prep:

10 minutes

|

Cook:

10 minutes

6 servings

Easy

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Three salmon patties on a round cutting board, topped with tzatziki and garnished with green onion, red onion and parsley.

Three salmon patties on a round cutting board, topped with tzatziki and garnished with green onion, red onion and parsley.

Ingredients

15½-ounce can pink salmon

1 cup almond flour or fine SCD dry bread crumbs (see Related Recipes)

½ cup chopped onion, green or red

¼ cup chopped parsley

2 eggs, beaten

2 TBSP lemon juice

⅛ tsp pepper

2 TBSP olive oil

lemon wedges

440-gram can pink salmon

237 ml almond flour or fine SCD dry bread crumbs (see Related Recipes)

26 grams chopped onion

16 grams chopped parsley

2 eggs, beaten

2 TBSP (30 ml) lemon juice

⅛ tsp (0.625 ml) pepper

2 TBSP (30 ml) olive oil

lemon wedges

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

-

Applicances

Cuisine

-

Disease state

-

Instructions

Drain salmon, reserving ⅓ cup (80 ml) liquid, and flake the salmon.
In medium bowl, combine salmon, bread crumbs, onion, and parsley.
Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well.
Shape in to 6 patties.
Heat olive oil in a skillet.
Cook patties over medium heat until lightly browned, about 5 minutes per side.
Serve hot; garnish with lemon wedges.

Nutritional Info

Storage

Notes

This recipe was originally published in

Used with permission from

SCD Recipe

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