If you’re like us, right now you want something as far away from ham or turkey as absolutely possible. And if you were the one cooking all those hams and turkeys, right about now you are likely looking for something simple, something you can throw together in under half an hour. Enter: salmon cakes. They taste fantastic, are easy to make, and use ingredients that are easily at hand. If you like salmon, you’ll love these! (Scroll down or click on ‘continue reading’ for the recipe)

Looking for simple and quick gluten free meals? You might like these other gluten free recipes from gfandme:

bbq cedar plank salmon (stir, rub, throw on the bbq and then just walk away)

gluten free pizza panini (kids LOVE these)

egg tarts or mini quiche (great for dinner too!)

Recipe for Salmon Cakes

Serves 2 – 3

Time: 20 minutes

What you’ll need:

2 cans wild sockeye salmon (426 grams), drained and bones removed

2 eggs, lightly beaten

2 Glutino gluten free table crackers, finely crushed

2 tablespoons finely diced white onion

1/4 cup Parmesan cheese (cheddar or mozzarella will work also)

salt and pepper to taste

1 tablespoon oil (Olive will work. We like to use canola.)

What you’ll do:

Throw everything together in a bowl and stir.  Yup, other than the actual cooking, that’s about it!

Heat oil in skillet over medium heat until the oil begins to shimmer.

While the pan is heating, make your cakes by scooping the salmon mixture into 1/4 – 1/2 cup gobs. Work each gob into a ball with your hands, and then flatten them slightly to form cakes.

Place carefully in hot pan. Fry for approximately 10 minutes, flipping every so often to prevent burning.

TIP: Flip carefully, as the cakes are delicate until cooked through.

And now you are DONE! Off to the next thing, which is likely eating dinner….

Photo credit: gfandme.com

Gluten Free Recipes from Red Deer, Alberta, Canada