Recipe: Salmon Pattie (Gluten Free)

Salmon Patties (Gluten Free)

Because Cathy has Celiac disease (an an immune disease in which people can't eat gluten, a protein found in wheat, barley, and rye), we make our own recipes for our favorites. And because scraps of paper get stained, damaged, or lost, I sometimes write up a blog post for our recipes.

Preparation time: 15 minutes
Cook time: 20 minutes
Makes: approximately 12 patties

Ingredients:

• 15 oz canned salmon with liquid
• ¼ cup gluten free flour
• ½ cup stoneground cornmeal
• ⅛ cup ground flax seed
• ½ tablespoon lemon & pepper seasoning
• ½ cup chopped onions
• ¼ cup chopped bell pepper
• 2 eggs
• 1 tablespoon lemon juice
• 1 tablespoon Tabasco sauce (original)
• 1 bottle of grapeseed oil (quantity depends on your pan)

Cooking Directions:

1. In a large bowl, flake salmon, mashing bones well, keeping the liquid for moisture.
2. In a small bowl, combine flour, cornmeal, flax seeds, and lemon pepper. Mix in onions and bell pepper.
3. Stir in contents of the small bowl into the flaked salmon. Stir in the eggs, lemon juice, and Tabasco sauce.
4. Form salmon mixture into patties approximately ¼ cup each. The thicker the patties, the longer you will need to cook them.
5. Brown patties in oil over medium heat in a shallow pool of oil. Use enough oil to reach almost half-way up the patties. Cook for about 15 minutes, flipping over once.

Nutritional Information for One Serving: who knows?

Comments on Ingredients:

For flour, we use King Arthur Gluten-Free Measure for Measure Flour
For cornmeal, we use Bob's Red Mill Gluten Free Medium Cornmeal