Keto Salmon Burgers with Sugar Free Spicy Coleslaw (Low Carb)

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Keto Salmon Burgers with Sugar Free Spicy Coleslaw (Low Carb)

These Keto Salmon Burgers with Spicy Coleslaw are a delicious speedy low-carb dinner option. High in omega3 essential fatty acids and healthy, nutritious fats. I chose to serve them in lettuce cups to keep the carbs low and the hands on cooking time down but they’re also delicious in a keto bun
if you prefer.

Prep Time 25

Cook Time 45

Servings

Calories 336kcal

Author Jo Harding

Ingredients

Salmon Burgers

4 salmon fillets (or canned boneless and skinned salmon) (500g)
1 large egg
2 tablespoon coconut flour
2 cloves garlic
1 tablespoon ginger grated (20g)
2 spring onions green part (10g)
2 tablespoon fresh coriander chopped (or parsley) (8g)
1 tablespoon coconut aminos
⅓ teaspoon salt
¼ teaspoon black pepper cracked
½ teaspoon paprika
½ teaspoon red pepper (or chili flakes, to taste)

Spicy Coleslaw

1 cup shredded red cabbage (70g)
1 cup shredded white cabbage (70g)
1 medium stick celery (40g)
4 tablespoon mayonnaise
1 teaspoon Franks hot sauce (or sriracha, to taste) (4g)
1 teaspoon sesame seeds

To Fry

1 tablespoon olive oil (or ghee or coconut oil)

To Serve

8 Boston lettuce leaves (70g)

Instructions

To Make the Burgers

Remove skin from salmon using a sharp knife. Dice the salmon into 2 inch chunks and place in the freezer for about 20 minutes (not so they freeze but so they firm up a bit). Place in a food processor and pulse. Transfer to a bowl.
Place the rest of ingredients for the Salmon Burgers in a food processor and process until smooth.
If using canned salmon, make sure you’ve removed the bones and skin and stir through with the spice mix. Shape into 4 burgers using your hands or use a burger press.

To Make the Coleslaw

Finely shred the cabbage and celery using a mandoline slicer or a sharp knife. Mix with the mayo, hot sauce, seasoning, olive oil and sesame seeds.

To Cook the Burgers

Heat the oil in a non-stick frying pan. Fry the Salmon Burgers on medium heat for about 4 minutes per side, or until cooked through and crisp on the outside. Transfer to a piece of paper towel to soak up any excess fat.

To Serve

Serve the burgers in lettuce leaves and top with slaw. Or place the slaw on the bottom if you prefer.

Storage

Once cooked can be stored in an airtight Tupperware in the fridge for up to 3 days. Salmon burgers can be frozen for up to 2 months.

Notes

Net Carbs 5g

Nutrition