Net Carbs: 3
16 oz Can of Pink Salmon, drained
1 Large Egg
1 teaspoon of ground Black Pepper
1/2 cup of Dry Grated Parmesean Cheese
1 teaspoon of Dillweed, dried
Peanut Oil for frying
How to Prepare:
Mix Salmon, Egg, Cheese, Dillweed and Black Pepper well. Form into 9 patties.
In Large non-stick skillet, add enough peanut oil to cover bottom and heat to a medium-high heat. Add Salmon patties and fry on each side till a golden brown.