Empty the drained can of salmon into a medium bowl and remove any large pieces of skin and visible bones. My Paleo Salmon Cakes do indeed use canned, wild salmon instead of fresh salmon, but have fresh herbs, spices, some sweet potato, eggs and a bit of almond flour to hold them together. They are SO GOOD! Salmon Patties with Canned Salmon. To start, I crumble the salmon in a large bowl to break it apart. https://www.allrecipes.com/recipe/24509/grandmas-famous-salmon-cakes 1 tsp grain mustard. 400 g/1 lb salmon fillet – skinless and checked for bones . Add 1 teaspoon oil. white of an egg 1 tbsp chickpea flour – of course, plain flour works as well . Heat a small non-stick skillet to a medium heat. Add the salmon, coriander and lime juice to the food processor and blitz until combined with the chickpea mixture. Yup, I often use this recipe to make bigger salmon patties for salmon burgers. Ultra crispy thin outer shell, tender juicy interior with goodness & sweetness from the red bell pepper, so much freshness from the vibrant green parsley, the right amount of seasoning, a slight crunch from the celery & a hint of tang from the capers. https://www.meghantelpner.com/blog/gluten-free-baked-salmon-cakes Add leeks, ¼ teaspoon salt and garlic. They are cooked on the stovetop so that they have a nice crispy crust and in only enough fat to keep the insides nice and moist. The recipe, as listed below, makes about 4-5 larger patties for burgers. Place a small baking sheet in the oven. Making Salmon Cakes is really simple and takes only 20 minutes from start to finish! juice of 1⁄2 lemon small bunch of dill – chopped fine salt and pepper (parsley will substitute though dill goes well with the salmon) 2 tbsp olive oil Put the chickpeas, spring onions and chilli into your food processor and blitz until combined into a coarse paste. I highly recommend this! Preheat the oven to 400 degrees.


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