Gluten-Free/Grain-Free Salmon Cakes
These gluten-free and grain-free salmon cakes are not my mom’s salmon cakes that were made with crushed saltines and pan-fried. Mine have added veggies and use almond flour for breading and chia meal for binding. The nutritional value is supercharged by good fats from salmon, almond and chia instead of from a pan of oil. Still, the slight crunch from the oven baking and the sweetness of carrot take me back to the favorite meal in our family of 3 in 1965 where we gathered around salmon cakes, mac and cheese and frozen peas. I served mine with a side of sauteed collards.
Gluten-Free/Grain-Free Baked Salmon Cakes
- 6 oz canned salmon
- 1 egg, beaten
- 2 TBS. chia meal
- 1 small Yukon Gold potato, peeled and shredded
- 1 small carrot, peeled and finely shredded
- 1 TBS. grated onion
- 1/8 tsp. granulated garlic
- 1/2 cup frozen, organic chopped spinach, thawed and squeezed
- 1/2 cup almond flour
- 1/2 tsp. Market Seasoning or other spicy seasoning mix
Preheat oven to 400 degrees. Combine almond flour and spicy seasoning in a small bowl. Combine the rest of the ingredients gently and then scoop 1/3 cup and form in to cakes. Dredge in almond flour and place on a lightly oiled baking sheet or baking stone. Bake for 10 minutes and turn over. Bake another 10 minutes. Makes 4 cakes.
I’m linking my salmon cakes to Gluten-Free Wednesdays at the Gluten-Free Homemaker. Visit Linda for her weekly roundup of great gluten-free eating.
I’m sharing this recipe on The Whole G.A.N.G. Real Food Weekly.
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Oh yum, these look scrummy! Thank you for stopping by my blog. I used to love the Theo Coconut Curry bar too – though my husband liked the Naga more, so we ended up buying that one. Now both are off-limits on account of the dairy
My absolute favorite Theo bar was the bread and chocolate one, which I still miss to this day. Maybe I should try to recreate that one. Hmmm. I think I need cocoa butter to pull that one off though.
Valerie
Thanks for visiting the new digs and talking chocolate. I’m going to have those Chocolate Curry Bites you posted on my mind all day.
Yum, I can’t wait to try this!
Thanks for stopping by Haley. I have about 5 recipes from your blog bookmarked. I love your flavors and ingredients. I get so excited when I find kindred food spirits.
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Wendy, your salmon cakes look great. I love the veggies you have added to them.
I am working on moving to Word Press this week myself, so I totally understand the upheaval!
Thank you , Linda. The veggies really worked in this cake. I wondered if you were going to make the move. Since I started thinking about it, I have been looking to see who has moved and who hasn’t. Didn’t pay attention before.
We just made salmon patties the other day! Your recipe looks delicious!
Thanks for visiting, Sarena. Salmon patties are one of those things I (and my son) could eat every week. This recipe satisfies, but leaves no guilt about the frying and breading. They were so good.
I like your new look! Simple, clean, attractive. Great job!
Thank you!
I do love fish cakes and I even have some leftover salmon I can use for these. Looks great. Thank you for sharing this on Real Food Weekly.
Thank you for hosting Real Food Weekly!
MMMMMMM,..;Yourgf salmon cakes rock my tastebuds!
Yummie & lovely cakes!
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