Enjoy these on a low-carb bun, page 114, Splendid Low-Carbing, with mayonnaise and mustard, if desired.  Here are some other low-carb, gluten-free buns - Jiffy Bun (PICTURE ABOVE) and Hamburger Buns. - Find both of these recipes in volume 2 of Low-Carbing Among Friends cookbooks.

3, 6 oz cans salmon, deboned (170 g)
1 cup grated old Cheddar cheese (250 mL)
1/2 cup Parmesan cheese (125 mL)
1/4 cup mayonnaise (50 mL)
1/4 cup oat bran or certified oat flour/flax meal combo or Gluten-free bake mix (see my recipes) for gluten-free (50 mL)
2 eggs, fork beaten
1/4 cup Healthy Butter, page 96 (50 mL)

In large bowl, combine salmon, Cheddar cheese, Parmesan cheese, mayonnaise, oat bran and eggs.  Form into 2-inch (5cm) wide patties.  In electric frying pan or large skillet, fry 6 patties in 2 tbsp (25 mL) Healthy Butter, page 96 until browned underneath. Turn and fry other side until brown. Repeat.

Variation:  Tuna Burgers:  Substitute canned tuna for salmon. 

Yield: 14 tuna burgers (1.2 g Carbs)

Cheesy Salmon Loaf:  Follow recipe for Salmon Burgers, omitting Healthy Butter and place mixture in greased 9 x 5 x 3-inch (2 L) loaf pan.  Sprinkle with 1/4 cup (50 mL) grated Cheddar cheese. Bake in 350°F (180°C) oven 40 minutes, or until set.  Yield:  8 servings.  (2.0 g Carbs)

For other great Low-Carb, Gluten-Free recipes by the team & me:

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