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Grain-free Salmon Patties

Salmon is one of those superfoods that I can't get enough of. My very favorite way to eat it is grilled on a cedar plank but these salmon patties come in pretty close to my top favorite. So whats the big deal about salmon? I think we all know that it's rich in omega 3 fatty acid. This type of fat isn't made by the body, but instead can only be gotten from our diet. It fights cancer, lowers blood pressure, decreases inflammation, and improves our cells in our vessels. As if that's not enough, salmon is also packed with protein, B vitamins, potassium, selenium, and, antioxidants. See what I mean? It's a super, super food! Here's one thing to consider. Most of these benefits come from the salmon skin! So, when you're eating salmon try to cook it in a way where the skin gets nice and crisp so you'll eat it. When buying canned salmon for this recipe be sure to buy the kind that has the skin a bone included.

If you're not a fish person you should really try salmon patties! They still have a fish flavor, but it's covered up with other flavors and has a different texture than eating a fish fillet. Most salmon patties have breadcrumbs, but these babies are made with sprouted garbanzo bean flour making them grain-free, therefore more healthy. When buying grains, seeds, and nuts try to look for sprouted. This makes it easier to digest. If you have a hard time finding garbanzo bean flour you can use oat flour (won't be grain free but still gluten-free). In other recipes, the breadcrumbs are there to help hold the patties together. These hold together perfectly, are crisp on the outside, and soft on the inside!

This recipe is perfect for meal prep because you can make a big batch and store them in the fridge for a quick lunch or last-minute dinner. They can even be frozen! To reheat make sure they're thawed, then throw them in a medium heat, nonstick, skillet for a few minutes on each side. This will keep the outside crisp. If you're taking them to work and don't have access to a skillet, they're still good when heated in the microwave!

Stack of grain free salmon patties

Ingredients

Makes 10

1 14 oz can of salmon (Get the best quality you can find and be sure it has the skin and bones included...the bones are soft so you won't be able to tell they're there at all.)

1/4 cup sprouted garbanzo bean flour. I order mine from Thrive Market.

1 egg

1 TBSP mayo or greek yogurt

1 TBSP grainy mustard

1 TBSP fresh lemon juice

1/4 loosely packed cup of fresh dill

1 celery stalk minced

3-4 green onions chopped small

1 tsp sea salt

1 tsp garlic powder

Lemon pepper to taste

Cayenne pepper to taste (optional)

Olive oil for frying.

Tip- If you really want to be sure you have the seasoning like you want it, add the egg last. This way you can taste the mix before cooking it. Once you're happy with the seasoning amount, add the egg and cook!

Salmon patties ready to cook

Directions

Takes about 25 minutes

  1. Mix all ingredients in a bowl except olive oil (leaving egg for last if you want to be able to taste the mix for seasoning).

  2. Scoop out a medium sized handful and form into patties about 1/2 inch thick and the size of your palm.

  3. Heat a non-stick skillet and a little olive oil and patties when hot, making sure to not overcrowd the pan. Fry for 2.5-3 minutes on each side on medium high heat. You want the pan to be hot enough to get nice and browned on the outside without it being so hot that it burns the outside before the inside can get heated.

  4. Serve warm.

Salmon patties cooking in pan

Lemon dill sauce

Mix the following in a bowl...

1/4 heaping cup of greek yogurt

1/4 cup dill

1 large clove garlic minced or microplaned

1/2 juiced lemon

Sea salt to taste

Garlic powder to taste

Lemon pepper to taste.

I love eating these on top of sauteed garlic kale tossed with quinoa topped with the above sauce.

Browned stack of salmon patties

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