6 oz wild salmon, (1 can) drained
1 tbsp dijon mustard
2 tbsp mayonnaise
1 garlic clove, minced
2 tbsp red onion, minced
½ small green pepper, diced
¼ tsp dill
⅛ tsp cayenne pepper
salt and pepper, to taste
2 tbsp almond flour
½ cup panko breadcrumbs
extra virgin olive oil, for pan frying
Combine all ingredients except olive oil in a medium bowl and mash together. Form into small patties and refrigerate for 15 minutes.
Pour panko breadcrumbs onto a small plate and coat patties on all sides.
Heat a pan to medium-high and drizzle enough olive oil to almost coat the pan. Pan-fry the patties on the pan for about 2 minutes per side until golden.
Transfer to a paper towel to drain excess oil and repeat with remaining patties adding olive oil as needed. Serve immediately by itself or on top of salad.
Feel free to pan-fry the patties by batches to avoid crowding the pan.
Sugar: 3g
:
Calcium: 66mg
Calories: 332kcal
Carbohydrates: 16g
Cholesterol: 53mg
Fat: 21g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 9g
Potassium: 535mg
Protein: 21g
Saturated Fat: 3g
Sodium: 323mg
Trans Fat: 1g
Vitamin A: 212IU
Vitamin C: 25mg
