Dairy-Free Salmon Cakes
Author: Olympic
Recipe type: Entree
Cuisine: American
Serves: 4 patties
- 1 (7.5-ounce) can salmon
- 1 cup + ½ cup fine bread crumbs (gluten-free, if needed), divided
- ⅓ cup chopped chives
- 1 tablespoon mayonnaise
- 1 tablespoon plain unsweetened dairy-free yogurt or more mayonnaise
- 1 tablespoon lemon juice or lime juice
- 1 teaspoon Dijon mustard
- 1 egg, beaten
- Pinch dried or fresh thyme
- Salt, to taste (about ⅛ teaspoon is good)
- Black Pepper, to taste
- 2 tablespoon olive oil
- Flake the salmon into a mixing bowl along with the juice and bones.
- Add the 1 cup breadcrumbs, chives, mayonnaise, yogurt (if using), lemon or lime juice, and mustard. Mix with a fork until well combined.
- Add the beaten egg, thyme, salt and pepper and stir to combine.
- Place the remaining ½ cup bread crumbs on a plate.
- Shape the salmon mixture into four patties. The mixture will be very soft.
- Coat the patties in the bread crumbs.
- Heat the oil in a large skillet over medium heat. Cook the patties for about 5 minutes on each side or until nicely browned.
Serving size: 1 patty Calories: 293 Fat: 11.2g Saturated fat: 2g Carbohydrates: 27.8g Sugar: 4.5g Sodium: 777mg Fiber: 2.7g Protein: 17.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-salmon-cakes
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