Do you think I can use a little MiniCarb Pie Crust Mix to hold my salom patties together?

Thanks,
Kat

What about a raw beaten egg mixed in?

EDIT or maybe some mayonaise would make them mushier and moldable.

I have used crushed pork rinds....along with egg...and it works quite well.

I don't care for pork skins, I will try a egg and see how that works. My mom use to make them when egg and a little flower.

Thanks,
Kat

If you're talking about raw salmon, chop 1/3 of it finely and beat it until it is sticky. Then add the rest of the salmon, coarsely chopped.

Karen

They were very good. Here what I did. Can salmon, .25 cup chopped onion, dash soal seasonings, dash italian seasonings, 1 tablespoon mustard and 1 xlarge egg. Mix, patty, fry in hot oil.

They were very good. I made 4 large patties. According to my fitday pc, they were 303 cals, 24 fats and 1 net carb..

Yum yum.

I made the salmon patties from the book tonight, the French version, and they were wonderful! Mine fell apart a little bit but the tip in this thread about chopping a third of the salmon extra fine will come in very handy next time. And there will be a next time!