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: Handmade health
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
- Empty tin with juice into bowl
- Add grated carrot, peas,eggs,mustard,flour ,baking powder,capers, 1 TBLS lemon juice and zest and seasoning and mix thoroughly
- Add grated potato and quickly mix (potatoes turn black so move quickly)
- Heat pan to medium high heat
- Add enough olive oil to coat pan and add large dollops (2 large TBLS) of salmon mix
- Once cakes look like their crispy and brown, flip to other side(approx. 5 minutes)
- Add a little sesame oil to flavor
- Spoon onto plate with paper towel to absorb grease
- Makes approx. 12 3 inch cakes
- Mustard sauce:
- /4 yogurt
- TBLS dijon mustard
- TBLS lemon juice
- TBLS capers
- Add a little water to thin out and serve over salmon cakes with a few chili flakes
- Serve with grilled broccoli or cabbage and soba noodles tossed with a little sesame oil