Maple Pepper Salmon Cakes

July 27, 2012 by Leanne Vogel August 15, 2014

Quick, easy, and gluten-free salmon cakes with freshly cracked pepper and maple served with a creamy (dairy-free) maple sauce.

Ingredients

• 418g canned pink salmon, drained or equal amount of fully cooked fresh salmon
• ½ cup quinoa flakes *see note
• 1 large egg
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1 tablespoon braggs liquid aminos or soy sauce
• 1 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin coconut oil
• ¼ cup fresh flat leaf parsley, chopped
• 2 green onions, sliced

Serve with: Maple Dressing

Instructions

1. Combine all ingredients but oil in a medium sized bowl.
2. Form the mixture into 8 patties.
3. Heat oil in a medium sized skillet over medium-low heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate or cooling rack.

Notes

If you cannot find quinoa flakes, gluten-free breadcrumbs, millet flakes, or quick oats should work. I have not tried it with this recipe though.

Nutrition Information Per Serving