Gluten-Free Salmon Cakes with Potato and Veggies

Enjoy the rich flavors of Gluten-Free Salmon Cakes with Potato and Veggies. This delightful dish brings together the richness of salmon, the comforting texture of potatoes, and the freshness of mixed vegetables. These salmon cakes offer a balanced meal that is both nutritious and enjoyable, crafted for those who appreciate good food with dietary considerations. Ideal for a weeknight dinner or a special occasion, these gluten-free cakes are a delicious choice for everyone.

Ingredients

• 1 pound salmon fillet, skinless
• 2 cups potatoes, cooked and mashed
• 1/2 cup bell peppers, finely diced
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/4 cup gluten-free bread crumbs
• 1 large egg
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the salmon, mashed potatoes, bell peppers, onion, garlic, smoked paprika, black pepper, and salt until well mixed.
3. Form the mixture into equal-sized patties and coat each patty evenly with gluten-free bread crumbs.
4. In a separate bowl, beat the egg until smooth and dip each breadcrumb-coated patty into the egg mixture, ensuring full coverage.
5. Heat olive oil in a skillet over medium heat. Place the patties in the skillet and cook until they are golden brown on both sides, about 3-4 minutes per side.
6. Transfer the browned patties to a baking sheet. Bake in the preheated oven for 10-15 minutes, or until they are cooked through and firm to the touch.
7. Serve the salmon cakes warm, garnished with fresh parsley on top.

Keywords: Gluten-Free, Healthy, High Protein, Salmon, American

Spice Rack: Smoked Paprika, Black Pepper, Salt

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