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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)
