Canned salmon is a great ready-to-go meal and is a nice alternative to canned tuna, which is a higher-mercury fish. These patties are a breeze to make and reheat beautifully so that you can have a quick lunch all week long. They’re also good cold, so feel free to pack them up and wrap several butter lettuce leaves around them for a portable “taco.” Sustainably-caught canned salmon is easy to find online. Try Thrivemarket.com!
- 2 eggs
- 1 cup almonds
- 1/3 cup fresh parsley
- 3 green onions, chopped*
- Juice of 1 lemon
- 2 cans (12oz total) wild-caught salmon, drained
- 2 Tbsp coconut oil
- *To make FODMAP Friendly use only green parts of green onions.
Add eggs, almonds, parsley, onions and lemon juice to a food processor and pulse until almonds resemble coarse meal.
Add to a large bowl and stir in salmon. Form 6 patties.
Heat oil in a skillet and cook patties 3-4 minutes on each side.
Serve with veggies.
Net Carbs: 2g