salmoncake

Gluten free salmon cakes

I’ve loved salmon cakes since I was a kid. They’re quick to make and with a few ingredients around the house, always great for the last minute dinner. My son thinks they’re great , too as long as the capers are omitted so it’s up to you.

Gluten free salmon cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Serves: 4
Ingredients
  • 1 210 oz can sockeye salmon
  • 1 lemon
  • ½ cup brown rice flour
  • 2 cups grated potato ( 2-3 medium potatoes)
  • 1 TBLS dijon mustard
  • ¼ tsp salt and pepper
  • ½ cup frozen peas
  • 1 grated carrot
  • ¼ cup capers
  • 2 eggs
  • 2 tsp baking powder
  • toasted sesame oil
Instructions
  1. Empty tin with juice into bowl
  2. Add grated carrot, peas,eggs,mustard,flour ,baking powder,capers, 1 TBLS lemon juice and zest and seasoning and mix thoroughly
  3. Add grated potato and quickly mix (potatoes turn black so move quickly)
  4. Heat pan to medium high heat
  5. Add enough olive oil to coat pan and add large dollops (2 large TBLS) of salmon mix
  6. Once cakes look like their crispy and brown, flip to other side(approx. 5 minutes)
  7. Add a little sesame oil to flavor
  8. Spoon onto plate with paper towel to absorb grease
  9. Makes approx. 12 3 inch cakes
  10. Mustard sauce:
  11. /4 yogurt
  12. TBLS dijon mustard
  13. TBLS lemon juice
  14. TBLS capers
  15. Add a little water to thin out and serve over salmon cakes with a few chili flakes
  16. Serve with grilled broccoli or cabbage and soba noodles tossed with a little sesame oil