Egg-Free, Gluten-Free Salmon Patties - Revisited!
Author: Cradle Rocking Mama (Carrie Summers)
Recipe type: dinner
Serves: 12 patties
- 1 lb. salmon
- ¾ c. shredded zucchini
- ½ c. quinoa flour
- 5-6 T. water
- salt & pepper (to taste)
- seasonings (to taste)
- Bake the salmon at 400 degrees for 15 minutes, or until nice and flaky.
- Put the baked salmon in a bowl; use a whisk to break it up into nice flakes.
- Start heating your oil in a skillet over medium heat on the stove.
- Add shredded zucchini, quinoa flour, and any salt, pepper and seasonings you wish to the salmon.
- Add 3 T. of water to the salmon. Stir together well.
- As needed, add more water, 1 T. at a time, to make the salmon patty batter look like regular egg and gluten filled salmon patty batter.
- Scoop the salmon into your hands and shape into patty form.
- Lay in the skillet, and cook for 3-4 minutes.
- Flip, then cook for an additional 3-4 minutes.
- Plate up those delicious salmon patties, and enjoy!
Recipe by at https://cradlerockingmama.com/egg-free-gluten-free-salmon-patties-revisited/
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