THE CRISPY Low Carb Salmon Cakes (Keto, Grain Free)

I would soak them down in hot sauce. Maybe too much hot sauce really. But, they were so good! They had a cripiness that I remember as fresh as tasting these

Yet, I have always loved salmon. With my very own low carb salmon cakes I have another recipe in the books!

Salmon cakes are just what grandma use to make! These are grain free, low carb and keto friendly. So eat away with no guilt involved

Ingredients:-
1 can wild caught salmon or if using fresh 1lb of wild caught salmon
1/2 teaspoon Salt
1/2 teaspoon coarse black pepper or fine ground is fine just use 1/4 tsp instead
1/2 teaspoon chili powder
1 teaspoon Onion powder
1 teaspoon garlic powder
1/4 teaspoon Cayenne pepper
2 tablespoon chopped parsley
4 oz finely shreeded sharp cheddar cheese
1/4 cup mayo
1 large beaten egg
3 tablespoon almond flour
1 tablespoon whey protein isolate
1/4 teaspoon Xanthan gum

Instructions:-

Canned salmon
with canned salmon pop open the can and remove the small bones out of the salmon first
shred salmon with for or seperate with spoon. Then add all spices, mayo and egg then mix
After mixing combine almond flour, whey protein isolate and xanthan gum together. Then sprinkle over salmon and mix with spoon or hand
In heaping tablespoons roll salmon into a ball then flatten and cook on medium to high heat with a little olive oil or oil of choice in pan. Just watch heat levels not to reach the oils smoking point
Fresh salmon
If using fresh salmon wrap up in foil and cook in oven at 350ºF for about 20 minutes. You want the salmon tender enough to be able to shred it easily
After salmon is done allow it to cool down and then follow all the steps above

 

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