gluten free salmon patties | gluten free fish cake

How to make Gluten Free Salmon Patties

salmon patties for lunch

left over salmon dinner

save the pulp

mixing the salmon

add ingredients

adding sauce

whisk the egg

making the salmon patty

flipping the salmon patties

Gluten free salmon parries (fish cakes) are a great way to use leftover fish and get your omega 3 fatty acids. I always cook extra salmon as the kids love these for lunch. No fresh fish? Use canned salmon or crab meat. Serve salmon patties warm or pack in a lunch box for a yummy fish sandwich.

Place your leftover salmon in a bowl. Canned salmon can be used as well as any type of leftover de-boned fish.

If you cooked the salmon with lemon slices, scrape the pulp off and add to the fish. Discard the skins.

Chop the fish fillets into small bits with a fork.

Scrape the fish to one side of the bowl. Add an egg. This will bind the salmon together to make the pattie. Add dill and lemon pepper to taste.

Add one tablespoon Worcestershire or soy sauce.

Whisk the egg, spices and sauce on one side of the bowl until blended, then mix into the salmon.

Place a lightly oiled skillet or griddle on the stove on medium high heat.

Scoop up a plum sized ball and flatten into a patty. Continue until all the salmon mixed is used. If the salmon patties are bigger, they tend to fall apart.

Turn the heat to medium and cook about 5 minutes on each side. Use a fork to help with the turning.

Serve warm with your favorite sauce or in a sandwich.

Tips:

Store salmon patties in the fridge or freeze and re-heat in the microwave. They are also delicious as a cold lunchbox sandwich.

If you wish to stretch the recipe you can add crumbled cracker or bread crumbs.

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