Tuesday, April 19, 2011

Salmon Cakes

These salmon cakes are healthy and kid-friendly option for dinner (my son LOVED these). Best of all, there are vegetables hidden right inside of them..so along with some oven fries it makes a complete meal.

Here is how:
1. Preheat the oven to 400 degrees.

2. In a bowl combine:
- 1 can of salmon (the Red Sockeye salmon is best)
- 1 1/2 cup of broccoli that has been steamed and minced up (I used a food processor).
- 4 medium potatoes that have been peeled, boiled until tender (for about 12 minutes) and mashed up.
Note: You can also use the pre-made "Simply Potatoes" mashed potatoes to save time..they are gluten free.
- 2 Tbs. minced parsley
- 1 Tbs. of all purpose gluten free flour (I use Bob's Red Mill)
- a pinch of ground pepper
- 1 egg yolk

3. Mix this all together well. If the mixture is a little dry add some milk..if the mixture is too wet, add a little more flour.

4. Divide the mixture into 12 portions and shape each portion into a cake.

5. In a medium bowl beat 2 large eggs. In another medum bowl, put 4 Tbs. of the same gluten free flour. Finally, in a third bowl put 2 1/2 cups of gluten free bread crumbs (I used Glutino).

6. Roll each cake in the flour, then the beaten egg and then the breadcrumbs to coat.

7. Take a baking sheet (that has a rim) and drizzle it with 2 Tbs. of extra virgin olive oil. Heat up the sheet with the oil in the oven for 5 minutes.

8. Add the fishcakes and bake them for 10 minutes. Then, gently turn the cakes over with a spatula and bake for 10 more minutes.

Here is healthy food kids will eat! xo

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