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Gluten Free Mini Sriracha Salmon Cakes
servings
12 people
time
35 min
For all of the spice lovers out there, this one is for you.
For all of the spice lovers out there, this one is for you.
This gluten free salmon cake recipe is incredible easy and quick to make. These wholesome salmon cakes are perfect as starters for dinner parties with friends or even for a romantic night in. This recipe wouldn’t be complete with a side of delicious sriracha hot sauce, giving it an extra special kick that everyone will remember. We recommend making this recipe in the summer months, since it is so light and refreshing!
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Preparation
in 15 minutes
Cooking
in 20 minutes
Temperature
215 °C
- Preheat oven to 215°C.
- Mix together finely crushed Crackers, salmon, green onion, celery, mayonnaise, egg, cilantro, hot sauce, mustard, Worcestershire sauce, salt and pepper.
- Divide into 12 portions; shape each into approx. 1 cm thick cake. Arrange on parchment paper-lined baking sheet.
- Drizzle with oil. Bake, turning once, for 18 to 20 minutes or until golden brown.
- Serve with lemon wedges.
- Alternatively serve with a dollop of sour cream or yogurt.
Ingredients
1
cup
3
boneless skinless salmon fillet portions, cooked and flaked
2
scallions
(thinly sliced)
1
celery stalk
(minced)
1/3
cup
mayonnaise
1
egg, beaten
2
tbsp
coriander
(finely chopped)
2
tbsp
Tabasco
1
tbsp
whole grain mustard
1
tsp
Worcestershire sauce
1/4
tsp
salt
1/4
tsp
pepper
2
tbsp
olive oil
slices
grated lemon peel
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Wheat free
Low FODMAP
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in this recipe
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