Gluten-Free Salmon Patties
Growing up one of my favorite meals was salmon patties with a side of steamed broccoli (dripping with butter) and a large serving of creamy mac n’ cheese.
No one could make this meal as well as my grandma could! I so looked forward to a sleep-over at my grandparent’s house, because I knew the arrangement always would include the question: “What do you want to have for dinner?
“Why, salmon patties of course!”
I make salmon patties for my family now and this recipe is similar to my grandmother’s… but healthier. I choose to fry my patties using coconut or olive oil instead of the nasty by-product my grandparents were raised on: Crisco. Ever wonder the story about how they invented that stuff?
These patties are a wonderful way to encourage your children to eat fish and provide a terrific source of Omega-3s and Vitamin D; the inclusion of dried alfalfa provides further nutritive benefits. Furthermore, using cooked quinoa instead of break crumbs makes these a gluten-free meal option while also contributing to their outer crispiness.
Salmon patties are a great last-minute meal idea if your previous dinner plans fall through. Not that I have any experience with this of course. Yah, right.
Maybe these salmon patties will become a new favorite for your kids… or a memory-in-the-making for your grandchildren, like they have for me. At any rate, I’m a firm believer that you just can’t go wrong with salmon patties and I hope these find a place at your table soon!
- 15 oz canned salmon, skin removed (but leave the bones for calcium)
- 3 scallions, roughly chopped
- 2 eggs
- 1 cup quinoa, rinsed and cooked
- 1 t. dried corriander
- 2 T. alfalfa, dried
- 1 t. kosher salt
- 1/4 t. crushed red pepper flakes (you can add less)
- zest of one lemon
- 3 T. coconut or olive oil
- Place coconut or olive oil in a cast iron pan and begin heating.
- Deskin your salmon and place in a food processor.
- Add remaining ingredients and then pulse several times until well combined. Be careful not to puree the mixture!
- Using an ice cream scoop, scoop out 1/4 - 1/3 cup portions of the mixture and shape into patties.
- Place patties in pre-heated cast iron skillet. Fry for 5 minutes on each side (more if you like them darker).
- Place cooked patties onto a paper-lined plate to absorb excess oil until serving.