Southern Fried Salmon Patties

Ingredients:

• 2 cans (14.75 oz each) of pink salmon, drained and flaked
• 1 large  egg
• ½ cup  almond flour (or coconut flour if you prefer)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp dried thyme (optional)
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional)
• 1-2 tbsp coconut oil or olive oil for frying

Instructions:

1. Prepare the Salmon: Drain the canned salmon and remove any bones or skin if preferred. Flake the salmon into small pieces.
2. Mix Ingredients: In a medium-sized bowl, combine the flaked salmon, egg, almond flour, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, thyme (if using), salt, and pepper. Stir until well combined. If the mixture feels too wet, add a little more almond flour until it’s easier to shape into patties.
3. Shape Patties: Divide the mixture into 6-8 portions, and form each portion into a patty, about 2-3 inches wide.
4. Fry the Patties: Heat coconut oil or olive oil in a skillet over medium heat. Once the oil is hot, add the salmon patties to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
5. Serve: Remove the patties from the skillet and place them on a paper towel-lined plate to absorb excess oil. Garnish with fresh parsley, if desired.

Tips:

• Serve with a side of leafy greens or a creamy keto dipping sauce for extra flavor.
• For an added kick, you can mix in a pinch of cayenne pepper or hot sauce.