Parmesan Patties

Parmesan Patties

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Jane Kear


A low-carb version of Salmon Patties that we love even more than the original. The traditional bread or cracker crumbs are replaced with shredded parmesan cheese and, as the patties are fried, the cheese melts and holds the patties together. I was skeptical the first time I made them, but it really works!


★★★★★ 1 vote

20 Min
20 Min


  • 1 can(s)
    pink salmon
  • 2 bunch
    green onions
  • 8 oz
    parmesan cheese, shredded
  • 1/2 c
  • 2
    eggs, large
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 c
    cooking oil, approximate

How to Make Parmesan Patties


  1. Open and drain the can of salmon and pour into a medium-sized mixing bowl. HINT: take a clean paper towel and press as much of the liquid out of the salmon as possible.
  2. Chop the green onion and dice the celery and add to the salmon. Lightly beat the eggs in a separate bowl and then add them to the salmon.
  3. Add all remaining ingredients and mix well, until all items are evenly distributed throughout the mixture.
  4. In a non-stick skillet, add your favorite cooking oil, to about 1/4 inch depth; turn to a medium heat.
  5. When oil is hot (but not too hot), take approximately 2 tablespoons of the salmon mixture and press it into a patty about 1/4 inch thick.
  6. Fry each patty for about 3 minutes on each side, to a light golden brown. Place on a paper towel and allow to drain for a couple of minutes before serving.

Printable Recipe Card

About Parmesan Patties

Course/Dish: Fish
Other Tag: Quick & Easy
Hashtags: #salmon #low-carb

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