Salmon Patties with Avocado Lime Dip
Martina Slajerova- Ready in 25m
- 4.3 g net carbs
- 532 kcal
- Serves 4
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Recipe originally shared by my friend Libby at Ditch The Carbs.
Fish cakes are healthy and easy to make, and they’re versatile, too. You can use tuna, sardines, mackerel, or even white fish in place of the salmon, plus your favorite spices and herbs.
I'd like to thank Libby of Ditch The Carbs for reviewing my brand new cookbook and sharing one of over 100 quick & easy recipes included: Quick Salmon Patties. For more information and a sneak peek of what's inside, check out the announcement of my Quick Keto Cookbook.
Recipe
Salmon Patties with Avocado Lime Dip
★★★★★4.6These keto fish cakes are healthy and easy to make, and they're versatile, too. Serve them with tasty ...
- Hands on
- 10m
- Overall
- 25m
- Servings
- 4
- 4.3 g
- Net carbs
- 39.9 g
- Protein
- 39.1 g
- Fat
- 532
- kcal
Ingredients makes 12 patties
- Patties
- Avocado lime dip:
Instructions
To make the patties, place all the ingredients except the ghee in a mixing bowl and combine.
Scoop some of the salmon mixture into a 1/4-cup measuring cup (about 58 g /2 oz) and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you get 12 patties.
Heat a large pan greased with the ghee over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over. (Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip.)
Set the cooked patties aside. While the patties are cooking, prepare the avocado dip. Place all the ingredients in a blender. Process until smooth. Spoon into a serving bowl.
Serve the patties with the avocado dip and, optionally, a quick salad of leafy greens drizzled with extra-virgin olive oil or avocado mayo. To store, place the cooled patties and the avocado dip in separate airtight containers and refrigerate for up to 3 days.
Nutrition per serving, 3 patties + 3 tbsp dip
Carbs 3%Protein 30%Fat 67% of calories
- Net carbs
- 4.3 g
- Total carbs
- 8 g
- Fiber
- 3.7 g
- Sugars
- 2.2 g
- Protein
- 39.9 g
- Fat
- 39.1 g
- Saturated fat
- 9.5 g
- Calories
- 532 kcal
- Sodium
- 886 mg · 38.5% RDA
- Magnesium
- 82 mg · 20.6% RDA
- Potassium
- 749 mg · 37.4% EMR
Nutrition by ingredient
| Per 3 patties + 3 tbsp dip | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Salmon, sockeye, canned, drained solids, without skin and bones | 0 g | 32.9 g | 7.3 g | 198 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 3.1 g | 2.4 g | 36 |
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Parsley, fresh (spices) | 0.1 g | 0.1 g | 0 g | 1 |
| Dill, fresh | 0 g | 0 g | 0 g | 0 |
| Lemon juice, fresh | 0.2 g | 0 g | 0 g | 1 |
| Onion, brown (yellow), raw | 1.1 g | 0.2 g | 0 g | 6 |
| Garlic, fresh | 0.2 g | 0 g | 0 g | 1 |
| Paprika, spices | 0.1 g | 0.1 g | 0.1 g | 2 |
| Cumin, ground | 0.1 g | 0 g | 0.1 g | 1 |
| Turmeric, spices (dried, ground) | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Ghee | 0 g | 0 g | 7.5 g | 68 |
| Avocado, fresh | 0.5 g | 0.5 g | 3.7 g | 40 |
| Mayonnaise | 0.1 g | 0.2 g | 11.4 g | 102 |
| Lime juice, fresh | 0.2 g | 0 g | 0 g | 1 |
| Garlic, fresh | 0.2 g | 0 g | 0 g | 1 |
| Coriander (cilantro), fresh | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 4.3 g | 39.9 g | 39.1 g | 532 |
Serving size 3 patties + 3 tbsp dip
- Gluten free
- Dairy free
- Pork free
- Coconut free
- Shellfish free
- Beef free
- Pescatarian
- Recipe can be made nut-free or coconut-free.
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Comments & ratings (12)
Thank you! These are fabulous the dip compliments the fishcakes
This was my first time making a fish cake from canned/tinned fish....and they were GREAT! Have had a can a salmon sitting in my pantry from the early days of the pandemic "just in case" and today finally decided to give them a go.
I really enjoyed these. I wanted a crispy crust on the outside so "breaded" them in my favorite go to breading (2 Tbs each of ground sesame seeds, lupin flour and canned/dry Parmesan cheese, plus 1 Tbs of whey protein isolate...it adds a bit of stickiness) before frying.
Did not have an avocado ripe enough to make your dip so just did a remoulade (mayo, horseradish, sriracha and a bit of sugar free ketchup).
Next time I will be better at planning ahead and have the avocado fully ripened....the dip sounds so yummy. After these, will never be without a can of salmon in the house.
Thank you for the tips Deborah, I'm glad you enjoyed! ❤️
Just made these for dinner with the avocado mayo....amazing! Will definitely be a regular for me! Thank you 😊
Thank you Donna, glad you enjoyed! 😊
Perfect blend of ingredients- thank you for this very tasty dish.
Thank you for your kind words Aurora!
I was going to make this soon was wondering if I should buy Traditional or Skinned and Boneless canned salmon?
Hi Trisha, you can use baked/poached and then skinned salmon (if there is any skin) OR a canned and drained salmon that is already skinless (that's what I used) 😊
I love it! thank you for sharing
I recently bought your 2nd book and finally tried some recipes (I have plenty cooking books but barely cook from them) as I want to stick for keto and wish to have a bit better options than meatballs/eggs every day. I previously tried to do fishballs from 2 different recipes but both been a failure. So yesterday night I made these and had today for lunch. Really nice, especially with a dip. On their own, they not really hit, but with dip: really nice. Thanks for working on these recipes, it's so nice to have where to come back for some inspirations (and have macros for it).
Thank you Ewelina!