Until I made these, I had not had any good salmon cakes since being diagnosed with Celiac disease 9 years ago. This time, I used gluten free bagels for thickening and they turned out to be delicious. They are flavorful and crunchy, just like I like them. When I make these, I freeze the leftovers and heat them for another meal or just when I'm craving one.
Yield: Recipe makes 10 Salmon Cakes
Ingredients:
- 1 can (14¾ oz) pink salmon
- 1 egg
- Approximately 1 ½ gluten free bagel or use gluten free bread
- Crisco shortening
Steps:
- Break 1 1/2 bagels into small bits and crumbs.
- Pour can of salmon in a mixing bowl.
- Add 1 egg to the juice and beat it with a fork.
- Stir salmon, bread crumbs and egg mixture together.
- Add more bread crumbs until you have the consistency to make patties. Break up more bagels if needed.
- Using your hands, form patties and place them on plates.
- Heat Crisco in a frying pan.
- Place patties in hot grease and cook on medium heat until browned well. Flip over and brown the other side.
- Remove patties and place on paper towel to drain.
- For a later meal, freeze the leftovers.
- To heat frozen Salmon cakes: Place frozen patties in a cold oven. Set bake temperature at 425 degrees and heat until salmon cakes are sizzling hot. (Approximately 10-15 minutes) Place on paper towels to drain.
They will be crispy and taste just as good if not even better than they did when first made.
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