Healthier Salmon Patties

My husband & I love salmon patties. I’ve started making them without full-on breading + using a healthier frying oil… and my husband can’t tell the difference! These are decently quick to make & feels like decadent fried food that’s packed with healthy fats + less inflammatory - winning! You could also exchange the salmon for tuna (if you’re good with strong tuna taste).

INGREDIENTS:

1 (14.75-oz.) can salmon, drained

2 green onions, thinly sliced

1/2 c. breadcrumbs (I toast Ezekiel bread (2 slices) & blend it into crumbs, but you can use Panko as well)

1/4 c. Mayonnaise (you could use a little less & I prefer avocado mayo)

1/4 c. diced red onion

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon mustard

1 tsp. Old Bay (optional)

1 large egg, beaten

kosher salt

Freshly ground black pepper

*You can add whatever veggies and seasonings you prefer!

2 tbsp. avocado OR extra-virgin olive oil, plus more as needed (healthy, non-inflammatory fat, avocado oil has higher heat point)

DIRECTIONS:

Warm the oil in skillet on low-medium heat (we prefer using cast iron skillet).

Mix all the other ingredients together well.

Form into patties, then cook long enough on each side to get your preferred level of crispy brown.

*This picture is of the last batch I made when I added the green onions at the very end.

I like to pair them with more healthy fats like avocado, maybe also a salad, or sweet potatoes or rice for higher carb days.

Sometimes I add an extra pouch or two of salmon to the canned salmon + add a little extra of all the ingredients to have MORE! ;)

ENJOY!!