Lemon Jalapeno Salmon Cakes (Low Carb)

These lemon jalapeño salmon cakes are a quick and easy, low carb dinner that you can make in minutes. The fresh lemon and jalapeño add bright flavor to canned salmon. Only 1.4g net carbs per cake.

THE RECIPE

INGREDIENTS

• 1 tablespoon oil
• 1 tablespoon butter
• 12 oz canned salmon skinless, boneless
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• 1/4 cup mayonnaise
• 1 egg beaten
• 1 jalapeno minced
• 2 green onions minced
• Salt & pepper to taste

INSTRUCTIONS

1. Drain the canned salmon and dump into a large bowl along with the zest, lemon juice, mayonnaise, beaten egg, jalapeño and green onions.
2. Sprinkle a bit of salt and pepper and mix well.
3. Form into 4 patties and place on a plate.
4. Add the oil and butter to a large saute pan and turn on the heat to medium high.
5. Once the skillet is sizzling, add the cakes carefully.
6. Turn the heat down a bit and flip after 4 minutes and cook until both sides are browned nicely.
7. Serve with a lemon wedges to squeeze if you wish.

Source: mylifecookbook.com

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