Habanero Salmon Patties
Try this delicious, budget friendly recipe for Habanero Salmon Patties when you want to serve brain healthy wild caught salmon, but can't afford the fresh or frozen price tag. We whipped up 12 Habanero Salmon Patties for about $5 dollars! Low carb, GFCF, GAPS friendly, Paleo and Primal without the worldview and loaded with nutrition, Omega 3's, fiber and protein and maximum nutrition. Skip the habanero pepper if you want a mild Salmon Patty and you will love this recipe, either way!
How can you serve wild caught salmon for that cheap? Easy, go to your local supermarket and pick up CANS of salmon that are marked "wild caught." See that big blue swath across the can? A quick survey at our local chains netted all wild caught salmon lining the shelves, at bargain prices.
So rather than bemoaning the fact that we could not afford wild caught salmon, we improvised with this delicious Habanero Salmon Patties recipe!
- 2 cans drained salmon
- 1/2 onion, diced fine
- 4 cloves garlic, pressed
- 1/2 cup almond flour
- 4 eggs
- 1/2 lemon, chop and run through the food processor
- 1 habanero cube
- lemon pepper to taste
- EVOO
Heat a cast iron skillet or flat bottomed skillet on medium heat. Chop onions fine and saute in EVOO until translucent. Add fresh pressed garlic, saute. Reserve to add to meat mixture.
Keep pan warm, you will be cooking Habanero Salmon Patties in it. Have the rest of the ingredients prepared, while onion cooks and this will pull together very fast.
Cut fresh lemon into chunks. While this may sound risky, it works beautifully to throw a whole lemon into the salmon patties. Lemon peel adds flavor, fiber and tons of Vitamin C. In a food processor, cut lemon into quarters. Whir to chop up, leaving juice in the food processor and mix with remaining ingredients.
Meanwhile, drain canned salmon. Ignore what it looks like.....it is brain building, just use the WHOLE can! Throw salmon into food processor with chopped lemon. Add onion/garlic mixture, habanero cube, almond flour and 4 eggs. Pulse several times to mix thoroughly. Add chopped green onion.
Drop by 1/2 cup servings into hot pan with a drizzle of EVOO. Cook a few minutes on each side, until golden brown.
Place in preheated oven (set to about 250 degrees) as you cook, to keep Habanero Salmon Patties warm, as you cook the rest of them.
Makes 12 Habanero Salmon Patties, again, for right at $5! We had a great dinner, and plenty leftover for lunches all week. We even packed a lunch for hubby.
We served Habanero Salmon Patties with Curried Cabbage and a simple quinoa dish.
Wild caught canned salmon is such an affordable way to squeeze maximum nutrition out of a tight budget, and a killer deal for those following a low carb, paleo, primal, GAPS diet lifestyle!