Low Carb Southern Style Salmon Patties
16 ounces pink salmon, canned
1/3 cup onion, minced
dash each of salt, pepper, Old Bay Seasoning
almond flour for dredging
oil for frying
Drain salmon thoroughly. Flake it with a fork in a large bowl. Add remaining ingredients (except dredging flour and oil) and mix well. Form into patties. Add oil to a frying pan and heat to medium-high heat. Dredge each patty in almond four. Place patties in pan. Brown on each side, turning once gently. Drain on paper towels and serve with Heinz reduced sugar ketchup or homemade tartar sauce for dipping. Add a green veggie or garden salad to complete the meal.
Cook’s Note: Mom always used corn meal for dredging.
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