This recipe is a great example of how to use flaxseed as a binding agent and how to use flaxseed in place of breadcrumbs.
The American Heart Association recommends consuming fish 2x per week, and most people don’t consume enough. Did you know that salmon and flaxseed are two of the best sources of anti-inflammatory omega-3 fatty acids?
Research shows that omega-3s can help to reduce inflammation and improve blood pressure. And just one 3oz serving of canned salmon provides 1,000mg of Omega-3s and one 2 Tbsp serving of flaxseed provides 3,310mg of Omega-3s.
Learn more about Omega-3s here.
These salmon patties make a great appetizer or light lunch. We suggest serving them with homemade spicy mayo (hot sauce+mayo) or tartar sauce (relish+mayo).
- 1 7.5 oz can salmon
- 1/4 cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
- 1 Tbsp cilantro chopped
- 1 tsp jalapeño diced (canned or fresh)
- 1/2 tsp minced garlic
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 cup carrots grated
- 1-2 Tbsp avocado or canola oil to fry
- Combine all ingredients in a mixing bowl.
- Mix with hands and form into 4 small patties.
- Heat oil in skillet over medium heat.
- When oil begins to sizzle add salmon patties to the fry pan.
- Cook until golden brown and crispy on each side.