Simple and easy low carb, paleo, gluten free, dairy free and ketogenic salmon patties.
Ingredients
2 can, drained
Salmon, sockeye (red), canned, drained
1 large
Egg
1 tsp
Garlic powder
1 tsp
Lemon peel (zest)
1 tsp
Salt and pepper
4 tbsp
Parsley, fresh
(chopped)
2 tbsp
Mayonnaise, with avocado oil
1 tbsp
Ghee
1 avocado(s)
Avocado
(- for the sauce)
1/2 cup
Sour cream, 14% M.F.
(- for the sauce)
3 tbsp
Cilantro (coriander)
(tbsp - for the sauce)
2 tbsp
Avocado oil
(1-2 tbsp; to thin - for the sauce)
1 tsp
Water
(1-2 tsp; to desired thickness - for the sauce)
1 whole lemon(s)
Lemon juice
(- for the sauce)
1 tsp
Salt and pepper
(season to taste - for the sauce)
2 cup
Gourmet lettuce mix
2 tbsp
Extra virgin olive oil
Instructions
For The Patties: In a large bowl, combine the salmon, eggs, garlic powder, lemon zest, fresh parsley, mayonnaise, salt and pepper.
Form mixture into 8 small patties by hand.
In a large skillet, melt the ghee and fry the patties over medium-high heat 3-5 minutes each side, until browned and crisp
For The Avocado Sauce: Blend the remaining ingredients in food processor until smooth
Divide the lettuce leaves among 4 plates, drizzle over 1/2 tbsp of olive oil each and serve the salmon cakes hot atop the salad, drizzled with avocado sauce.
