Penny's Salmon Patties
3 cans (8 ounces each) salmon
1/4 cup mayonnaise (Hellman's or Safflower for dairy-free)
1 cup crushed Rice Chex or gluten-free rice crispy cereal
Generous amount of dried dill
1 teaspoon dried mustard
1 teaspoon lemon juice
Gluten free flour for dusting
Preheat oven to 375 F. Drain salmon and place in bowl. Add mayo, cereal and spices and mix with hands. Form six patties and dust with flour. Place on cookie sheet. Bake for about 15 minutes and flip. Cook until both sides are crispy and brown. Enjoy on a salad or rolled in a gluten-free wrap.
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