When my kids were little and Lent rolled around, my sister and I used to trade tricks for getting supper on the table fast without feeling like we were “making do.” These 3-ingredient salmon patties are one of those hand-me-down treasures from my Aunt Ruth. She’d fry up a big skillet-full on Friday nights, and the whole house would smell like comfort. They’re low carb without trying to be fancy: just canned salmon, eggs, and crushed pork rinds for that wonderfully crisp, old-fashioned crust. Everything stirs together in one bowl and fries up in minutes, perfect for those weeknights when the clock is louder than your appetite.
I like to tuck these warm salmon patties into a plastic container and let them rest on a paper towel while I finish the rest of supper. They’re lovely with a simple side of coleslaw, sliced cucumbers and onions in vinegar, or a pan of roasted green beans. If you’re keeping things low carb, skip the bun and serve them over a bed of lettuce with a spoonful of tartar sauce, lemon wedges, or a little dill mayo. They also make a nice make-ahead lunch; just chill the cooked patties in the same container and enjoy them cold or gently rewarmed in a dry skillet.
Low Carb 3-Ingredient Salmon Patties
Servings: 4
Ingredients
2 (14.75-ounce) cans salmon, drained and flaked (bones and skin removed if desired)
2 large eggs, lightly beaten
1 1/2 cups finely crushed plain pork rinds (about 1 (3-ounce) bag), divided
Directions
Place the drained, flaked salmon in a medium mixing bowl. Pick out any large bones or bits of skin if you prefer a smoother patty, though the canned bones are soft and edible.
Sprinkle 1 cup of the finely crushed pork rinds over the salmon, reserving the remaining 1/2 cup for coating later.
Pour the beaten eggs over the salmon and pork rinds. Using a fork or your hands, gently mix until everything is evenly combined and the mixture holds together when pressed. If it feels too wet, add a tablespoon or two more crushed pork rinds until it firms up.
Divide the mixture into 8 equal portions and shape each into a patty about 2 1/2 to 3 inches wide and 1/2 inch thick. Set the patties on a plate.
Spread the reserved 1/2 cup of crushed pork rinds in a shallow dish. One at a time, press each patty into the crumbs on both sides, patting gently so the crust sticks and forms a good, even coating.
Set a large skillet over medium heat and add just enough oil to thinly coat the bottom (about 2 to 3 tablespoons). Let the oil heat until it shimmers.
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