Summer is the time for picnics, and this recipe from Dianne is just the perfect thing to take along with you for a lunch at the park or at the beach! These low-carb salmon patties (or salmon cakes, however you want to call them!) taste good hot, and even better cold. Dianne takes you through the step-by-step process of making them from scratch – starting with a whole salmon, which you can easily cook in order to get 4 lbs of baked or poached shredded salmon needed for this recipe.
Learn the secret to making your patties stay whole throughout the cooking process, so that they are not falling apart in the pan. These salmon cakes will come out with a golden crust, and just the look of them will make your mouth water!
Here is what you’ll need:
♨ 4 lbs baked or poached shredded Salmon
♨ 1/2 cup Mayonnaise (or Vegenaise)
♨ 1/8 cup Teriyaki Sauce (use the one with Ginger in it)
♨ 2 tbs Dill Weed
♨ 3 Eggs
♨ 2 tsp garlic salt
♨ 1/2 cup Oat Bran
♨ 1/8 cup Oat Flour
♨ Coconut Oil (or Olive Oil) for frying
Serve these on a bed of rice or along with a healthy salad… so good!