I’m not a huge fan of beef patties because I try to avoid red meat whenever possible. But in the summertime, I absolutely love to eat burgers! That’s why I’m constantly on the lookout for healthier alternatives to beef patties. These Salmon Patties are one of my favorites! They are loaded with flavor, protein, and omega-3 fatty acids without any of the harmful substances found in red meat. I highly recommend adding coleslaw to your salmon patty burgers because it makes for the perfect flavor and texture combination.
10 oz. wild salmon canned or fresh salmon
1 medium egg
½ cup almond flour
1/4 cup white onion, minced
1 tablespoon lemon juice
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1 teaspoon garlic powder
Kosher salt to taste
Freshly ground black pepper – to taste
1 tablespoon olive oil for cooking
Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
Heat olive oil on a non-stick pan on the stove.
Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
Cook for about 3-5 minutes on each side until golden brown.
4 cups cabbage, purple, green or a mix shredded
1/2 carrot, peeled and shredded
2 green onions, root end removed and sliced thin
¼ cup vegan mayo
1 teaspoon yellow mustard
½ teaspoon garlic, minced
1 teaspoon apple cider vinegar
Salt and black pepper to taste
Make the coleslaw: place all the ingredients for coleslaw salad in a large bowl and mix well. Pour the dressing and again mix everything very well Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.