A healthy salmon patty recipe made with zucchini, jalapeno and lime juice, These are lightly floured in almond flour, and pan fried. This recipe makes a lot of salmon patties, so freeze the extras and reheat when needed! 1 Net Carb per Salmon Patty
Add the salmon, zucchini, eggs, onion, jalapeno, cilantro, lime juice and salt to a blender, and process until everything is mixed together well.
Form patties about 1/4 cup in size.
Add almond flour to a bowl, and gently coat both sides of the patties in almond flour.
Head avocado oil in a large skillet over medium to medium high heat. Add coated salmon patties into the hot oil, and fry for about 5 minutes on both sides, until golden in color. If they are cooking too quickly, turn the heat down. If they aren't browning well, turn the heat up.
Remove browned salmon patties from the skillet and set on a plate lined with a paper towel.
Serve immediately. These also store well in the refrigerator for up to 3 days, or frozen wrapped air tight for up to 3 months. Bake at 425º F for 15-20 minutes to reheat and serve (they are also delicious cold!).
*If you don't have left over salmon to use in this recipe, wrap salmon in foil, and bake in a preheated oven at 425ºF for 15 minutes. This will slightly undercook salmon, keeping it from drying out when cooked a 2nd time as a salmon patty.