These Low Carb Salmon Patties with Kefir and Dill Slaw are delicious! And unlike many other recipes, these are made without potato.
The recipe is so easy to make. Loaded with goodness and a great way to get added nutrition into the kid’s diet, as they will love these fishcakes also.
The slaw that accompanies our low carb salmon patties is also a hit, the tanginess compliments the salmon flavour beautifully.
This slaw blends a powerful combination of gut healing goodness from the fibre rich cabbage, to using probiotic-rich kefir as the base of the dressing with a splash of apple cider vinegar.
The salmon patties themselves are made up of fat rich wild caught salmon, pre-cooked to perfection and flaked.
It is then muddled together with a touch of garlic, fresh herbs such as dill and chives, and a couple of free range eggs which will help bind
The flour we added to further bring these ingredients together is some resistant starch-rich cassava flour, as well a dash of coconut flour.
Don’t feel like having slaw with your low-carb salmon patties? No problem, we have got you covered with loads of other side dish and salad options.
Why not try one or more of the following:
- Roasted Broccoli with Garlic & Lemon
- Marinated Pan Grilled Zucchini with Basil & Garlic
- Cauliflower Egg Fried Rice
- Winter Harvest Salad with Herby Dressing
- Keto Bacon & Broccoli Salad
- Simple Homemade Keto Guacamole
Why Should I Eat More Salmon?
Salmon is by far one of the most nutritious foods you can consume.
Here is why we love Wild-Caught Salmon:
- Rich in Omega-3 – Salmon is one of the greatest sources of omega-3 fatty acids EPA and DHA. Just 100g of wild salmon contains 2.6g of long-chain omega-3 fatty acids. Omega-3 is essential to consume in our diets as it is a fatty acid our body doesn’t create it on its own.
- Source of Protein – If you are looking for a high-quality source of protein, Salmon is the answer. As we know protein plays a vital role in the body, by helping your body heal after injury, protecting your bones and maintaining muscle mass during weight loss, as well as the aging process. A 100g serving of salmon contains about 22–25 grams of protein!
- Superior Source of B-Vitamins – These B-vitamins are essential for energy production, controlling inflammation and protecting heart and brain health. Research has found that all of the B vitamins work together in order to maintain the optimal functioning of your brain and nervous system. A 100g portion of wild salmon contains:
- Vitamin B1 (thiamin): 18% of the RDI
- Vitamin B2 (riboflavin): 29% of the RDI
- Vitamin B3 (niacin): 50% of the RDI
- Vitamin B5 (pantothenic acid): 19% of the RDI
- Vitamin B6: 47% of the RDI
- Vitamin B9 (folic acid): 7% of the RDI
- Vitamin B12: 51% of the RDI
- Rich in Selenium – This is a trace mineral which means our body only needs tiny amounts of it, however, although tiny it is still necessary. Some studies have indicated that selenium can help protect bone health, it decreases thyroid antibodies in people with autoimmune thyroid disease, it may also reduce the risk of cancer.
- Contains Astaxanthin – Astaxanthin is an antioxidant. It appears to lower the risk of heart disease. Astaxanthin is also able to work with the omega-3 fatty acids in salmon to protect the brain and nervous system from inflammation.
Salmon is one of those foods that just takes a meal to the next level.
It is so delicious and as seen above it is also extremely nutritious. Embrace it, whether adding it to patties, grilling or pan searing fillets, it is always a winner!
We hope you enjoy the recipe as much as we do.Print
300g wild salmon, skinless and boneless, cooked and shredded
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
2 large free range eggs
1 tablespoon coconut flour
1 tablespoon cassava flour
¼ teaspoon sea salt
1 tablespoon coconut oil
Fresh lime wedges, to serve
3 – 4 cups of green/purple cabbage, finely shredded
1 cup plain kefir yogurt
1 tablespoon apple cider vinegar ( or more to your taste)
1 teaspoon sea salt
½ cup chopped fresh herbs like chives & dill
a drizzle of olive or hemp seed oil
- For the Salmon Patties: In a large bowl, combine all the salmon pattie ingredients, using your hands, mix well to combine.
- Form the mixture into balls and then flatten into disks, the mixture should form 5-6 patties.
- Add patties to a plate and transfer to the fridge for 30 minutes to chill before cooking. This will help them hold their shape.
- In a heavy bottom pan, heat on medium, add the coconut oil and melt, add patties and cook for 2-3 minutes per side until crispy and golden. Depending on the size of your pan you may need to work in batches.
- For the Slaw: Mix all slaw ingredients together. Taste and adjust.
- Serve fish cakes warm or a bed of the kefir slaw, along with fresh lime wedges or store and eat cold for lunch the next day.