INGREDIENTS
▢ 2 tablespoons vegetable oil
▢ 1 can (14.75 ounces) canned salmon, drained and roughly chopped (you can also use leftover cooked salmon)
▢ 1 cup panko bread crumbs (FOR Low carb or KETO, use crushed pork rinds)
▢ 1 small yellow onion, grated
▢ 2 green onions, chopped (white and green parts included)
▢ 2 garlic cloves, minced
▢ 2 eggs, lightly beaten
▢ 1 tablespoon chopped fresh dill
▢ 1 tablespoon fresh lemon juice
▢ 1 teaspoon lemon zest
▢ 1/2 teaspoon smoked or sweet paprika
▢ 1/2 teaspoon salt
▢ 1/8 teaspoon fresh ground pepper
INSTRUCTIONS
Preheat oven to 425˚F.
Add 2 tablespoons vegetable oil to a rimmed baking sheet and set aside.
In a large mixing bowl combine prepared salmon, panko crumbs, onions, garlic, eggs, dill, lemon juice, lemon zest, paprika, salt, and pepper; mix until thoroughly combined.
Form mixture into 10 to 12 patties; you’ll need about 1/4 cup of mixture per patty.
Place previously prepared baking sheet in the preheated oven for 2 minutes.
Carefully remove from oven and add the patties to the hot oil.
Bake for 12 to 13 minutes; flip over and continue to bake for 5 to 6 more minutes, or until golden brown and crispy.
Remove from oven and let stand 5 minutes.
Serve.
NOTES
WW FREESTYLE POINTS: 5
HOW TO STORE LEFTOVERS
Store in an airtight container and keep in the fridge for up to 3 days.Reheat in the microwave or in a lightly oiled skillet over medium heat.
