Salmon Cakes

Posted on | December 6, 2007 | 1 Comment

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, shellfish free, corn free, and South Beach phase 1 safe recipe.

Ingredients

• 2 large cans wild salmon

• 1/2 cup bean flour (approximately)
• 1 egg (optional)
• kosher salt
• Old Bay seasoning
• Tony Chacheres Cajun seasoning
• Parsley

Method
In a medium bowl, combine drained fish, and season to taste. Use a potato masher to pulverize the fish, including any (edible, filled with calcium) small bones. Mix in egg (if using) and bean flour.

Heat a skillet over medium heat with canola oil in it (just enough to cover the bottom).

Create palm-sized patties, and cook until crispy on the bottom, then flip.

Serve over a bed of lettuce with a little salad dressing or mayo or lemon juice.

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