Salmon Patties (Gluten Free)
Tools Used: Stainless Mixing Bowl, Perforated Baking Sheet, Bonmat, Eco Chop, Mini Herb Chopper, FRENCH PANTRY Garlic & Chive Herb Blend, Citrus Press, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Pep Rally, FRENCH PANTRY Lemon & Dill Aioli
Ingredients
2 can (14.75 ounces) of canned salmon or 16 ounces flaked cooked salmon
2 large eggs
1/2 cup chopped onion
2/3 cup almond flour
1/4 cup chopped parsley
2 garlic cloves, minced
1 teaspoon FRENCH PANTRY Garlic & Chive Herb Blend
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon FRENCH PANTRY Sel Gris Salt
1/8 teaspoon fresh cracked pepper from FRENCH PANTRY Pep Rally
Neutral oil for pan frying
FRENCH PANTRY Lemon & Dill Aioli
Directions
Drain off liquid if using canned salmon. Falke the salmon in the Stainless Mixing Bowl with a fork.
Add egg, onion, almond flour, parsley, garlic, garlic & chive herb blend, salt and pepper to the bowl. Gently stir together ingredients until well combined.
Use a measuring cup or large cookie scoop to dish out scoops of salmon mixture (around 1/4-1/3 cup) from bowl into hands. Gently press and form salmon mixture into patty shape and place on a Bonmat.
Repeat until all mixture has been formed into patties.
Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the skillet. Once the oil is hot and shimmering, place salmon patties in the skillet, being careful not to overcrowd the pan. Work in batches as needed.
Cook salmon patties 5 to 6 minutes or until golden brown, then flip and repeat for another 5 minutes or so.
Garnish salmon patties with the Lemon & Dill Aioli
* This salmon patty recipe brings back memories from my childhood. During Lent my mom would always fix these. We loved them and of course we ate them with ketchup. I was always fascinated when my mom would empty the can of salmon in the bowl. It didn't look appetizing at the time but she made them taste wonderful. She added a whole sleeve of crushed Ritz Crackers (yum), egg, onions, and I'm not sure what else. I made these when my kids were little and now I still continue to make them now and then. This is a more grown-up recipe and can cut the recipe in half for a smaller amount. The FRENCH PANTRY Lemon & Dill Aioli compliments them very well.
Download the recipe here.