Grandma always had these ready for us. Just 3 ingredients. Crispy, golden perfection without the carbs.

Instructions

1. Prepare the Salmon: Open the cans and drain the salmon very thoroughly, pressing gently on the lid to remove as much liquid as possible. Flake the salmon into a medium bowl with a fork. If you prefer, you can pick out and discard any large, round bones or pieces of skin (the bones are soft and edible, though!).

2. Mix the Patties: Add the eggs and grated Parmesan to the bowl with the salmon. Stir with a fork until everything is completely combined. You’ll have a thick, slightly sticky mixture that holds together when pressed. If it seems too loose, let it sit for 5 minutes so the Parmesan can absorb some moisture.

3. Shape the Patties: Using your hands, form the mixture into small, round patties, about 2 to 2½ inches wide and ½-inch thick. Place them on a plate or tray as you go.

4. Heat the Skillet: Set a large skillet (cast iron is ideal) over medium heat and add enough oil to lightly coat the bottom. Let it heat until the oil shimmers.

5. Fry the Patties (First Side): Carefully place several patties in the hot skillet, leaving a little space between each. Fry without moving them for 3-4 minutes, until the bottoms are deep golden brown and crisp.

6. Flip and Finish: Gently flip each patty and cook for another 3-4 minutes on the second side, until golden brown and cooked through. Adjust the heat if needed to prevent burning.

7. Drain and Repeat: Transfer the cooked patties to a plate lined with paper towels to drain. Repeat with the remaining patties, adding a little more oil to the skillet if needed between batches.

8. Store: Let the patties cool slightly, then stack them in an airtight container. Place a small piece of parchment paper between layers if you like. Refrigerate for up to 3 days. Reheat in a dry skillet or enjoy them cold.

Tips & Variations

• Add Flavor (Still Low-Carb): Season the mixture with salt, pepper, garlic powder, onion powder, dried parsley, or a pinch of red pepper flakes.

• For Extra Crispiness: Chill the uncooked patties in the fridge for 20-30 minutes before frying. This helps them firm up and brown more evenly.

• Air Fryer Method: Lightly oil the air fryer basket, arrange patties in a single layer, and mist the tops with oil. Cook at 375°F for 8-10 minutes, flipping halfway, until golden.

• Make Mini Bites: For smaller, snack-size patties (perfect for little hands), shape the mixture into mini patties and reduce the cooking time slightly, watching closely so they don’t over-brown.

• Dipping Sauce Ideas: Keep it low-carb with sugar-free ketchup, lemony mayonnaise, or a simple dip made from mustard and mayo.