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CarbsPerServing:
3 Effort:
Easy
Ingredients:
2 cans red salmon 1-1/2 c.
finely crushed pork rinds (divided)
1 clove garlic, minced 2 large eggs4 tbsp. Parmesan cheese
1/2 c. heavy whipping cream 1 tsp. Worcestershire sauce
2 tbsp. unsalted butter 2 tbsp. canola oil
Direction:
Carefully flake the salmon into
a bowl, discarding any small bones, cartilage and skin. Set
aside. In another bowl, combine the garlic, eggs, cheese,
cream and Worcestershire sauce. Fold these ingredients into
the salmon with a rubber spatula. Fold in 1/2 cup of the
crushed pork rinds. Place the remaining cup of pork rinds on a
dinner plate. Form the salmon mixture into 8 patties.
Carefully coat them with the pork rinds. Refrigerate, loosely
covered, for 1 hour. Melt the butter with the oil in a 10-inch
nonstick skillet over medium heat. Cook the salmon patties,
four at a time, for 3 to 4 minutes per side, pressing down
slightly on them with the back of the spatula and add more
butter or oil to the skillet if necessary. Remove to paper
towels to drain. Serve with a mixture of mayonnaise and Dijon
mustard for dipping.
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For
Details about Ingredients , check your nearest American Store
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