Low-Carb Salmon Patties with Double-Dill Tartar Sauce
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
2 6 oz. cans salmon, well drained
3 T Almond Flour
3 T Hemp Seeds
3 T chopped green onion
1 T capers, drained well and finely chopped
1 tsp. Szeged Fish Rub
salt and fresh-ground black pepper to taste
2 eggs
2 T olive oil
Directions
Drain the salmon in a colander placed in the sink, breaking apart with a fork. While the salmon drains, measure the Almond Flour or Almond Meal and Hemp Seeds. Chop the green onions, and drain and finely chop the capers. Put drained salmon into a mixing bowl with almond meal, hemp hearts, chopped green onion, chopped capers, fish rub, salt, and pepper. Add 2 eggs; then use a fork to gently combine the mixture until all the salmon is moistened with eggs. Use your clean hands to form 6 patties and put them on a small baking sheet Put salmon patties in the freezer for 15 minutes to chill. After 15 minutes chilling, heat the olive oil over medium-high heat in a large non-stick frying pan. Cook salmon patties about 3-4 minutes per side, or until they're golden brown and cooked though. Lift up an edge to see when it's time to turn them, and turn carefully! Cooking time will vary depending on your pan and how hot medium-high is on your stove, so watch for that golden brown color. Serve hot, with Double-Dill Tartar Sauce. These would also be delicious with Cucumber Dill Sauce, or Tzatziki sauce.
