Diabetic Salmon Patties

Pantry-staple salmon patties tuned for low-sugar eating. Canned pink salmon carries most of the flavor, and the reserved liquid from the can goes back into the bowl so nothing tastes dry once the patties hit the pan.

Cracker crumbs do the binding work here instead of bread, which keeps the carb count down without sacrificing structure. Finely chopped celery brings a vegetal crunch that holds up through the sauté, and a single egg pulls it all together.

The trick to a patty that doesn’t fall apart is patience. Once they hit the skillet, leave them alone for the full three minutes per side so a real crust forms before you flip. Pressing or fussing breaks the bind every time.

Kitchen Tips

• Drain the salmon over a measuring cup so you can easily reserve the 3 tablespoons of liquid. Skipping this step gives you dry patties.
• Pick through the salmon for any stray bones and skin if you prefer a smoother texture, though the soft bones are edible and add calcium.
• Chill the formed patties for 15 minutes before cooking. They hold together far better in the pan.
• Use a nonstick or well-seasoned cast iron skillet. These patties have very little fat and will stick to bare stainless steel.

Variations

• Swap cracker crumbs for almond flour to push the carb count even lower.
• Stir in a teaspoon of Dijon mustard and a squeeze of lemon for sharper flavor.
• Skip the bun and serve over a green salad with a yogurt-dill sauce for a lighter plate.