Ingredients (10)
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large egg 1
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pink salmon, drained and bones removed 1 14-ounce can
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smoked salmon, nova or lox-style, roughly chopped 2 ounces
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almond flour ⅓ cup
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fresh parsley, chopped 2 tablespoons
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Cajun seasoning 1 teaspoon
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avocado oil or light olive oil for frying 2 tablespoons
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lime juice 2 teaspoons
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fresh cilantro, minced 2 tablespoons
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Hidden Valley® Original Ranch® Dressing, plus more for serving 3 tablespoons
Steps (3)
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1
In a medium bowl, beat together the egg and dressing. Add the canned and smoked salmon, almond flour, parsley, Cajun seasoning, lime juice, and cilantro; gently stir to combine.
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2Form mixture into eight 2½ inch patties. Heat oil in a nonstick skillet over medium heat, and working in batches cook the patties until golden brown and cooked through, about 2 minutes per side.
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3Transfer cooked patties to a paper-towel lined plate and keep warm. Serve with more dressing and lemon wedges, if desired.
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