Friday, February 19, 2010

"Can't Be!" Gluten Free Salmon Patties

These are my dear husband's creation. They are incredibly good and worth making regardless of your dietary needs. The addition of canned tuna brings the cost of the dish down considerably. Of course, if you are serving guests and cost is not a concern, don't make the substitution and use 4 cans of salmon.

"Can't Be!" Gluten Free Salmon Patties

2 cans tuna drained
2 small cans deboned salmon drained
2 eggs
3/4 cup mayo
1/2 cup instant mashed potatoes
1 cup Old Fashioned Oatmeal
1 small chopped onion
4 celery sticks chopped
2 Tbs butter (or oil)
1 Tbs lemon juice
1 tsp dill
1 tsp Old Bay seasoning
salt and pepper to taste

Sautee the onions and celery in butter (use olive oil if milk allergies are a concern) over medium heat until translucent. Mix all ingredients together in a large bowl until moist and evenly distributed. Make balls about 3 inches in diameter and press flat onto a greased cookie sheet. Bake at 400 degrees for 15 to 20 minutes, turning once halfway through. Serves 8 to 10.

Suggestions: Serve with a slice of pepper jack cheese* melted on top, drizzled with a zingy cocktail sauce--I make mine with a dash of horseradish in ketchup. Rice pilaf is a great side dish. Be sure to double check the ingredients for allergens. A side of wilted greens and dried cranberries topped with a sweet vinagrette would round it out nicely.

Happy fasting!

*Use a goat milk cheese if dairy allergies are present or skip the cheese entirely.

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