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14 1/2 ounces salmon, canned
2 large egg -- slightly beaten
2 ounces cream cheese -- cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup pork rinds -- crushed(measure before crushing
3 tablespoons oil -- for frying
for the sauce
1/2 cup heavy cream
3 tablespoons butter -- cut into pieces
1/4 cup dry white wine
3 ounces havarti cheese -- shredded
How To Prepare:
Pick the bones and skin out of the salmon and drain well.
Mix all the patty ingredients well with your hands -making it almost smooth. Let sit while you make the sauce.
Sauce: heat wine and cream to a simmer and let reduce slightly until it's just slightly thickened. While sauce is simmering, whisk in butter to blend well. Turn off heat and whisk in cheese. Keep stiring until smooth. Keep sauce warm while you cook the pa
Patties: pat the salmon mixture into 4 patties and fry in hot oil, turning just once(about 2-3 minutes per side). Drain off any excess oil and pour the sauce over the cooked patties. Warm through before serving.
Number of Servings:
Carbs per serving - include all nutritional information if known: