These low carb 3-ingredient canned salmon patties are the kind of thing my grandchildren expect to find in the fridge every time they visit, just like we used to find at my own grandma’s house. She kept a plastic container of these golden little rounds stacked and ready, so anyone coming in from chores or school could grab one cold or warm it up in a skillet. This is a very simple, old-fashioned Midwestern way to stretch a can of salmon into something comforting, but updated without the breadcrumbs or crackers. Just three pantry ingredients, fried up until crisp and brown, and you’ve got that same familiar taste with hardly any carbs at all.
These patties are lovely tucked into a lunchbox container with a few dill pickle spears and some sliced cucumbers or cherry tomatoes. At home, I like to serve them with a simple green salad dressed in vinegar and a spoonful of mayonnaise or tartar sauce on the side for dipping. They’re also good with steamed green beans, roasted broccoli, or a heap of coleslaw for a classic farmhouse-style plate. Eat them hot from the skillet for the best crunch, or enjoy them cold straight from the plastic container the next day.
Low Carb 3-Ingredient Salmon Patties
Servings: 4
Ingredients
2 (14–15 oz) cans pink salmon, drained well and flaked
3 large eggs
1/2 cup finely grated Parmesan cheese (the dry, shaker-style works best)
Directions
see continuation on next page
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