Salmon patties are soft inside and crispy on the outside. They are packed with healthy omega 3 fatty acids - great for weight loss!
These crispy salmon cakes are tasty and filling and incredibly easy to make.
For a crispy and tasty addition, coat the patties in crushed pork crackling. These can be found in your local supermarket and are surprisingly low in fat and carbs!
Salmon Patties are delicious with the suggested dipping sauce, on their own or with Dijon mustard.
Remove the skin of the salmon.
(optional)
Peel and cut the sweet potato into smaller pieces. Place in a heat-proof container and microwave for about 5-8 minutes. Alternatively, boil in salted water for 5 minutes.
Place the salmon and sweet potato (if used) in a food processor and blend until desired consistency is reached (don't blend it too much, it should have some pieces left). Place in a mixing bowl.
Finely chop the onion and transfer to a greased non-stick pan together with finely diced green pepper. Cook for about 5 minutes until slightly browned and then add to the mixture.
Meanwhile, on another pan, roast the sliced bacon for about a minute or two until crispy. When done, also add to the mixture.
Top with fresh lemon zest, grated parmesan cheese (avoid for dairy-free option), coconut flour and half of the freshly chopped dill. Season with salt and pepper and mix thoroughly.
Make small, palm-size patties.
(optional)
Crush the pork crackling with a Bamix or in a large plastic bag with a rolling pin and roll/coat the patties in the crackling crumbs.
Preheat a large ceramic or other non-stick pan greased with oil on high heat. Turn the heat down to medium and place the patties on the pan. Cook for 2-3 minutes on each side or until golden brown.
Transfer from the pan to a plate lined with paper towels.
Serve with a green salad or serve alone with a dip made from mayonnaise, sour cream, freshly chopped dill and lemon juice.
Enjoy!
You can keep leftovers of these salmon cakes in the fridge, in an airtight container, for 3-4 days.
Reheat them in the microwave or enjoy them cold straight out of the fridge.
Ingredients
Directions
These crispy salmon cakes are tasty and filling and incredibly easy to make.
For a crispy and tasty addition, coat the patties in crushed pork crackling. These can be found in your local supermarket and are surprisingly low in fat and carbs!
Salmon Patties are delicious with the suggested dipping sauce, on their own or with Dijon mustard.
Remove the skin of the salmon.
(optional)
Peel and cut the sweet potato into smaller pieces. Place in a heat-proof container and microwave for about 5-8 minutes. Alternatively, boil in salted water for 5 minutes.
Place the salmon and sweet potato (if used) in a food processor and blend until desired consistency is reached (don't blend it too much, it should have some pieces left). Place in a mixing bowl.
Finely chop the onion and transfer to a greased non-stick pan together with finely diced green pepper. Cook for about 5 minutes until slightly browned and then add to the mixture.
Meanwhile, on another pan, roast the sliced bacon for about a minute or two until crispy. When done, also add to the mixture.
Top with fresh lemon zest, grated parmesan cheese (avoid for dairy-free option), coconut flour and half of the freshly chopped dill. Season with salt and pepper and mix thoroughly.
Make small, palm-size patties.
(optional)
Crush the pork crackling with a Bamix or in a large plastic bag with a rolling pin and roll/coat the patties in the crackling crumbs.
Preheat a large ceramic or other non-stick pan greased with oil on high heat. Turn the heat down to medium and place the patties on the pan. Cook for 2-3 minutes on each side or until golden brown.
Transfer from the pan to a plate lined with paper towels.
Serve with a green salad or serve alone with a dip made from mayonnaise, sour cream, freshly chopped dill and lemon juice.
Enjoy!
You can keep leftovers of these salmon cakes in the fridge, in an airtight container, for 3-4 days.
Reheat them in the microwave or enjoy them cold straight out of the fridge.