Ingredients
2 cups diced salmon fillet, skinless and boneless
¼ cup finely diced onion
2 eggs, lightly beaten
1 Tbs Dijon mustard
1 cup crushed Blue Diamond® Smokehouse® Nut-Thins®
¼ cup diced fresh pineapple
3 Tbs mayonnaise
1 tsp minced fresh garlic
¼ cup chopped fresh cilantro
¼ cup diced tri-color peppers
1 tsp Cajun seasoning
Kosher salt and freshly ground black pepper to taste
¼ cup olive oil, for frying
Lemon wedges, for garnish
Directions
In a large mixing bowl, combine the salmon, onion, parsley, egg, mustard, crushed Smokehouse® Nut-Thins®, diced pineapple, mayonnaise, garlic, cilantro, tri- color pepper, Cajun seasoning, salt, and peppers. Mix very well. Using your hands, form the mixture into 3-inch patties. Lightly dust each salmon cake with a little gluten free flour. In a large sauté pan, heat the oil over medium heat for 1 minute. Add the salmon cakes to the pan and cook for 2 to 3 minutes. Carefully flip the cakes, and cook for an additional 3 to 4 minutes per side. Remove the cakes to a platter. (Yield: 12 cakes)
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