Ingredients
Equipment
Method
Preparation Steps:
- Start by draining the salmon well. Remove any skin and bones if necessary. Place the salmon in a large mixing bowl and flake it with a fork.
- To the bowl, add the almond flour, hemp seeds, chopped green onion, capers, Szeged Fish Rub, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Crack the eggs into the mixture and stir until everything is thoroughly mixed. The eggs will help bind the patties together.
- Using your hands, form the mixture into small patties, about 2-3 inches in diameter. You should be able to make around 8-10 patties depending on the size.
- In a non-stick skillet, heat the olive oil over medium heat. You want enough oil to coat the bottom of the pan.
- Once the oil is hot, carefully place the patties in the skillet, being sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- While the patties are cooking, you can whip up a quick tartar sauce. Combine mayonnaise, chopped pickles, lemon juice, and a dash of salt in a small bowl. Adjust the ingredients to taste.
- Once the patties are cooked, transfer them to a paper towel-lined plate to absorb any excess oil. Serve hot with your homemade tartar sauce on the side.
Notes
- Make sure your salmon is well-drained to prevent soggy patties.
- For added flavor, let the mixture sit for 10-15 minutes before forming patties.
- Try adding fresh herbs like dill or parsley for an extra burst of flavor.
- If the mixture feels too wet, add a bit more almond flour until it holds together better.