Sunday 8 March 2015

Bea's Tasty Salmon Cakes

These salmon cakes are so easy to make and they cook up nice and crispy on the outside and moist on the inside.

2 (213 gram) cans salmon, drained, skin and bones removed
2 cups mashed potatoes
2 eggs
1/2 cup oat flour
2 tablespoons chopped chives
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Enough oil to completely cover the bottom of skillet

Mix together the first 9 ingredients and form into six patties.
Drizzle the oil into a skillet and bring to medium high heat.
Place the patties in the skillet and cook for 5 minutes or until you have a nice golden brown crust, gently turn them over with a spatula and cook for another 5 minutes. (You may need to add a bit more oil after flipping these over so they do not stick)

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.  

1 comment:

  1. Yummy, yummy! Salmon cakes bring back memories of growing up for me. My mom loved them and made them often. These have a different texture because of the potatoes, but its a great change. Enjoyed taking the trip down memory lane!! Made for FYC by breezermom


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