Salmon Cakes (Gluten-Free)
All the things you love about salmon cakes but without the sensitivity from breadcrumbs.
I love salmon cakes - they bring variety to one of our favorite protein sources. This recipe is easy to whip up, and the finished patties are crisp on the outside and soft on the inside.
If you’re following my Plate Method for weight loss, remember to fill your plate with 75% veggies to accompany the salmon cakes.
Kid-Friendly Mod: Serve with at least 1 safe food that you’re fairly confident they’ll eat to boost their bravery to try the rest of their meal. This would be a great meal to serve with rice / pasta / or mac n cheese if any of those are safe foods for your kiddos!
Ingredients:
Veggies of your choice as a side (I used zucchini & summer squash)
12 oz cooked salmon (I baked a fillet in the oven with some seasoning mix, then shredded it, but you can also use canned)
1/2 c almond flour
1 tsp dijon mustard
1 tsp lemon juice
Optional: salt, pepper, garlic powder, onion powder, paprika, dried dill
Steps:
Prep your side veggies - chopping and baking in the oven as preferred.
In a bowl, mix all other ingredients to make the patty mixture.
Divide the mixture evenly and form into 1/2 inch thick patties.
In a large pan over medium heat, cook the patties for about 3-4 minutes per side, until golden brown.
Serve patties alongside veggies, topping with additional garnish/sauces as desired.
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