The recipe, as listed below, makes about 4-5 larger patties for burgers. juice of 1⁄2 lemon small bunch of dill – chopped fine salt and pepper (parsley will substitute though dill goes well with the salmon) 2 tbsp olive oil 1 tsp grain mustard. They are SO GOOD! Place a small baking sheet in the oven. They are cooked on the stovetop so that they have a nice crispy crust and in only enough fat to keep the insides nice and moist. 400 g/1 lb salmon fillet – skinless and checked for bones . Empty the drained can of salmon into a medium bowl and remove any large pieces of skin and visible bones. To start, I crumble the salmon in a large bowl to break it apart. Add the salmon, coriander and lime juice to the food processor and blitz until combined with the chickpea mixture. white of an egg 1 tbsp chickpea flour – of course, plain flour works as well . Salmon Patties with Canned Salmon. My Paleo Salmon Cakes do indeed use canned, wild salmon instead of fresh salmon, but have fresh herbs, spices, some sweet potato, eggs and a bit of almond flour to hold them together. I highly recommend this! Making Salmon Cakes is really simple and takes only 20 minutes from start to finish! Add 1 teaspoon oil. Put the chickpeas, spring onions and chilli into your food processor and blitz until combined into a coarse paste. Ultra crispy thin outer shell, tender juicy interior with goodness & sweetness from the red bell pepper, so much freshness from the vibrant green parsley, the right amount of seasoning, a slight crunch from the celery & a hint of tang from the capers. Add leeks, ¼ teaspoon salt and garlic. https://www.meghantelpner.com/blog/gluten-free-baked-salmon-cakes Heat a small non-stick skillet to a medium heat. Preheat the oven to 400 degrees. https://www.allrecipes.com/recipe/24509/grandmas-famous-salmon-cakes Yup, I often use this recipe to make bigger salmon patties for salmon burgers.

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