Gluten-free & dairy-free salmon cakes made with chickpea and oat flour. This recipe is a great option if you are wanting a new way to enjoy leftover salmon. These salmon cakes are packed full of flavour, healthy fats, protein, and fibre. I also snuck some vegetables in them.
This year I grew so many zucchini & spaghetti squash I have been on a mission of incorporating them into just about everything I eat. Zucchini smoothie, sure why not!
This recipe works great with either leftover spaghetti squash or freshly grated zucchini.
1 packed cup cooked spaghetti squash or grated zucchini
these two vegetables hold a lot of water. To get the right consistence for the batter, squeeze out any excess water, use unbleached paper towel or a clean tea towel
1 packed cup packed full of cooked shredded salmon
if you do not have leftover salmon, use just under two tins of drained wild caught salmon with no added oil
1/4 cup red onion, finely diced
1 clove garlic, minced
1 – 2 tbsp olive oil
¼ cup oat flour (or a heaping ¼ cup oats ground into a flour)
¼ cup chickpea flour
2 tbsp nutritional yeast + extra to serve
½ tbsp dill + extra to serve
1 tsp sea salt
1/4 tsp cracked pepper
combine wet ingredients (except olive oil)
combine dry ingredients
combine both wet & dry ingredients
divide the batter into your preferred amount of salmon cakes, I like doing 6 larger ones, roughly 1/4 - 1/3 cup per salmon cake
heat the frying pan over low-medium heat, add the olive oil
pan fry for 5-6 minutes a side
you can also bake them on a lined baking tray at 350 for 10 minutes a side
Serve with a wedge of lemon, avocado, nutritional yeast, and dill or try my cashew tzatziki recipe (recipe coming soon)