Gluten Free Salmon Cakes
- Laura Lea
- Sep 1, 2015
- 1 min read
Salmon cakes brussel sprouts and buttered potatoes are a healthy trio. Loaded with vitamins and minerals plus they taste great, and better yet, this recipe is gluten free!
It took me a while to get the recipe to where it held together without taking away from the great taste of the salmon. This recipe is a great combination, and is even good the next day eaten cold or heated.
1 can salmon (drained with bones and skin removed)
1 egg
1/4 cup Milk
1/2 cup Gluten Free Quick Cooking Oatmeal
3 green onions chopped
salt and pepper to taste
In a large mixing bowl add your salmon, and break apart.
To this add remaining ingredients, and mix with your hands till you can form a cake.
In a skillet heat 2 to 4 TBSP of oil on med high heat. Add your cakes, and turn the heat back to med low.
Once the cakes are browned on one side flip to the other, and remove when browned. Cast iron skillets are the best to use for this as they don't have any harmful chemicals in them.
Gluten Free Tartar Sauce!
2 TBSP Sour Cream
2 TBSP Mayonnaise (Not low fat as it is not GF)
1 TBSP Parsley flakes
3 TBSP Dill Pickle Chopped
1 TBSP Prepared Mustard
Mix all ingredients together and chill until dinner is ready to serve. This is a great addition to your salmon cakes or perfect for any fish that you may be having. ENJOY!
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