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Over the holidays, I had two occasions to host gatherings at our house, and I came up with these little bite-sized jobbies to share with friends, and also to make sure I'd have something to munch on that would take the edge off before dinner. As much as I enjoy a veggie plate, it is kind of sad when that's your only option at a get-together. I wanted to have something more substantial.
These do take a while to make (maybe an hour start to finish), but the recipe will make a lot and your guests (or family!) will love them. Here's how I made it.
Salmon Cakes (gluten and dairy free)
Ingredients
2 large RUSSET POTATOES
2 stalks CELERY
1/4 ONION
2 cans SOCKEYE SALMON (pick the skin out but keep the bones for ++ calcium)
2 tbsp DIJON
1 tsp dried DILL
1 EGG (sub flax
/water or chia seeds
if you are not into eggs)1/3 cup GLUTEN FREE BREAD CRUMBS (sub ground crackers, croutons etc.)
2 tbsp CAPERS
1/4 LEMON (juiced)
1/2 cup QUINOA FLAKES
(optional)Directions
1- Chop potatoes with skin on and set on stove to boil until tender (note: if you have leftover mashed potatoes, this would be a great way to use them up).
2- Meanwhile, to your food processor, add the celery and onion and grind. Then add these ingredients: salmon, Dijon, dill, egg, bread crumbs and lemon.
3- Empty your food processor into a bowl to make room for grinding the potatoes.
4- Once the potatoes have stopped cooking, you'll want to drain them and cool them down a bit. Once they're not so steamy (we don't want them to cook the egg in the mix on contact) put them in the food processor and give 'em a wazzz. You don't want it to be smooth- this dish is a bit more rustic, and chunky potatoes work well.
5- At this point, you should pre-heat your oven to 400 degrees Fahrenheit.
5- Add the contents of the bowl back in plus the capers and give it a final mix.
6- If you have quinoa flakes, sprinkle some on a plate and as you grab small handfuls (think golf-ball size) roll them in the flakes, then press them down on parchment paper on a cookie sheet to make small "discs".
7- Bake at 400 for 20 minutes, flipping at 15 minutes or whenever they've solidified a bit (if you flip them too early they'll fall apart). When you take them out of the oven, give them a minute before transferring to a plate as they may still be fragile while they're super hot.
Serve them with a garlic style dressing for dip. I highly recommend the Spunky Coconut's Italian dressing which is gluten and dairy free also and really REALLY yummy.
Before you go, have a look at today's smoothie- SUPER yum... (kale, spinach, parsley, coriander, mint, cashews, lemon and chia)
1 comments:
From my mom, i reveived this comment "I liked these and will make them should the occasion arise.
One of the things you might mention when suggesting canned salmon is that it is "wild"....I believe all canned salmon is wild but others may not know."
thanks mom! This IS good to know. Farmed salmon is high in pollutants. It is NOT a good choice on a regular basis but is okay maybe once per month. Canned salmon is, as mum says, always available and always wild. Plus two cans which you can get on sale for $2.50 each can feed a whole family. This one's a no-brainer! :)
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