Cajun Salmon Patties

14 oz can pink salmon, drained with bones removed
2 oz smoked salmon (nova or lox style), roughly chopped
1 egg
3 Tbsp Hidden Valley Ranch Cilantro Lime dressing
⅓ cup almond flour
2 Tbsp fresh parsley, chopped
1 tsp cajun seasoning
2 Tbsp avocado oil (or light olive oil) for frying
Beat the egg and Cilantro Lime dressing in a medium bowl.
Add the salmon, almond flour, parsley and cajun seasoning and stir gently until combined.
Form into eight 2.5 inch patties.
Heat the oil in a non-stick saute pan over medium heat.
Cook the patties (4 at a time) for about 2 minutes per side (or until golden brown.)
Remove cooked patties to a paper-towel lined plate and keep warm until serving.
Serve with Hidden Valley Ranch Cilantro Lime dressing and wedges of lemon if desired.

Click here to submit your review.

Submit your review
* Required Field

Sorry, comments are closed for this post.