These lemon jalapeño salmon cakes are a quick and easy, low carb dinner that you can make in minutes. The fresh lemon and jalapeño add bright flavor to canned salmon. Only 1.4g net carbs per cake.
- 1 tablespoon oil
- 1 tablespoon butter
- 12 oz canned salmon skinless, boneless
- zest of 1/2 lemon
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise
- 1 egg beaten
- 1 jalapeno minced
- 2 green onions minced
- salt & pepper to taste
- Drain the canned salmon and dump into a large bowl along with the zest, lemon juice, mayonnaise, beaten egg, jalapeño and green onions.
- Sprinkle a bit of salt and pepper and mix well.
- Get full recipe==>>mylifecookbook.com