Gluten Free Salmon Cakes
A guest post from our customer Jenni:
If you’re like me, sometimes you end up with leftover garnish-y produce. You know, like a few sprigs of dill and some nice parsley here, a couple extra green onions there… what to do with these flavorful items?! My vote is for salmon cakes. These are easy to make and a great source of inflammation-reducing omega-3s. AND you can freeze the leftover patties very easily to stock up on re-heatable meals.
2 cans boneless, skinless salmon (wild-caught)
3 scallions, roughly chopped (reserve the greens from one onion for garnish)
2 garlic cloves, minced
1-2 inches of fresh ginger, peeled and minced (I like a lot, so I used 2 inches)
7-10 gluten-free crackers
1 local farm egg (these are available from Space Girl Organics)
3 tablespoons organic dijon mustard
2 tablespoon plain Amasai (or raw kefir)
1 tablespoon fresh parsley, finely chopped (and save a sprig for garnish)
2 tsp. fresh dill, roughly chopped
1 tsp. grated lemon zest
1 tsp. dried basil
1/2 tsp. ground coriander
1/2 tsp. himalayan salt
1/2 tsp. pepper
1 tablespoon coconut oil
Drain salmon, then flake it out of cans into a mixing bowl. Mix all ingredients until well blended (except coconut oil and gluten free crackers). Pulse gluten free crackers in small food processor (I used a Magic Bullet) until they resemble bread crumb consistency. Stir in the cracker crumbs and form into patties.
Add patties and cook until browned (about 1 minute), then flip and repeat.
Serve with finely chopped scallions sprinkled over the top and your parsley garnish, and add a side of garlic spinach for a yummy and totally grain-free meal!
If your mixture is too dry, add more Amasai or kefir.
Add cayenne pepper and shallots for a more pungent kick!
Freeze leftover patties and enjoy later.