1-2 slices gluten-free bread - can use toasted gluten=free waffle quickly crumbed in blender or food processor
1/2 cup gluten-free flour for breading
4 tablespoons vegetable oil
lemon wedges for serving
1 egg
Directions
1. Combine mayonaise, scallions, parsley, 1/4 teaspoon salt and 1/4 teaspoon of pepper in a bowl. Transfer 1/2 cup of the mixture to a small bowl. Stir in the lemon juice and set aside for serving over the cakes.
2. Pulse the gluten-free bread in a food processor or blender to coarse crumbs. Put the salmon, the lemon zest, the remainder of the mayo mixture and the Old Bay seasoning and the egg into the food processor with the crumbs. Pulse to mix.
3. Divide and shape into 4 flat cakes, handling as little as possible. Put on parchment paper and refrigerate for 30 minutes.
4. Place flour in shallow dish and dredge cakes lightly. Heat oil on non-stick skillet over medium high heat until shimmering. Gently lay the cakes on the skillet and cook until crisp and browned, 8 to 10 minutes, flipping them halfway through. Transfer to a paper-towel lined paper to drain briefly and then serve with reserved sauce and lemon wedges.
Edit | Back to listing