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Preparation
in 5 minutes
Cooking
in 15 minutes
- In a large mixing bowl add the flaked salmon, bell peppers, lemon zest and juice, parsley, cayenne and a bit of salt and pepper.
- Stir well to combine.
- Add the egg and breadcrumbs to the bowl and mix well so all the ingredients are well combined.
- In a large sauté pan with deep sides warm 2 tablespoons of oil on medium heat.
- Spread some tapioca flour onto a cutting board.
- Divide the salmon mixture into 6 patties as evenly sized as possible.
- Dust each patty with a bit of tapioca flour and fry them in batches 3 at a time in the hot oil.
- Cook for about 3 to 4 minutes per side till golden brown and a nice crust is formed, pressing down slightly as you turn them.
- You may need to add more oil to the pan to fry the second batch of patties.
- Serve straight away with a wedge of fresh lemon if desired. Makes 6 Salmon Cakes.
Ingredients
1/3
cup
gluten free breadcrumbs
170
g
smoked salmon
1/4
cup
red bell pepper, minced
lemon zest
2
tbsp
parsley, chopped
1
pinch/es of
cayenne pepper
to taste
salt and pepper
2
eggs, beaten
tapioca flour
2-3
tbsp
vegetable oil
Nutritional & Dietary
Gluten free
Lactose free
No milk added
No nuts added
No oat added
No sesame added
Wheat free
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