Keto Salmon Patties

These keto salmon patties are a quick and easy dinner made with canned salmon! Ready in under 15 minutes, they are flavorful, juicy, and crispy on the outside!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 131kcal

Author Arman Liew

Ingredients

15 ounces canned salmon packed in water and drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup keto bread crumbs or almond flour
2 large eggs beaten
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/4 cup parsley finely chopped
3 tablespoons butter to fry

Instructions

In a mixing bowl, add the salmon, salt, pepper, and keto breadcrumbs and mix well. Add the eggs, mayonnaise, Worcestershire sauce and parsley, and mix until a thick batter remains.
Form the mixture into 12 equal-sized patties.
Add butter in a non-stick pan. When hot, add the patties and cook for 3-4 minutes, flipping halfway through. Repeat the process until all the patties are cooked.
Serve immediately.

Notes

TO STORE: Leftover salmon patties can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled salmon patties in a ziplock bag and store it in the freezer for up to six months.
TO REHEAT: I find the best way to reheat the patties are back in the pan with a spritz of oil until warm and crispy around the edges.

Nutrition