Salmon Fritter Patties with Zucchini
These quick and easy salmon fritter patties are packed with protein and zest, making for a delicious low-calorie and keto-friendly meal.
10 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
35g protein
6g carbs
18g fat
Ingredients
For 4 servings
- 600 g canned salmon
- 2 egg
- 1 zucchini
- 50 g parmesan cheese
- 60 g almond flour
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 tsp lemon zest
Instructions
- 1
Drain the canned salmon and remove any bones and skin if present.
- 2
Grate the zucchini and squeeze out excess water using a clean kitchen towel.
- 3
In a mixing bowl, combine the salmon, grated zucchini, eggs, parmesan cheese, almond flour, garlic powder, salt, black pepper, and lemon zest. Mix until well combined.
- 4
Form the mixture into 8 patties.
- 5
Heat olive oil in a large non-stick skillet over medium heat.
- 6
Cook the patties in batches for 3-4 minutes on each side, or until golden brown and cooked through.
- 7
Serve hot, garnished with a lemon wedge if desired.
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