My mother would have loved these! I tried it first with fresh salmon and they were too dry and fell apart. Using canned salmon worked much better. I topped mine with an easy lemon garlic mayonnaise sauce. They take less than 5 minutes to put together and about the same to cook.
In a medium size bowl, mix together:
10 ounces (2 small cans) salmon (I use the Safe Catch brand of canned fishes)
1/2 cup quinoa flakes (Don’t have these? Find them in the cereal aisle or Amazon. Or you could try using any other cereal flakes such as quick oats or gluten free bread crumbs.)
1 tablespoon gluten-free all purpose flour
2 green onions chopped (green and white parts)
1 teaspoon minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1 teaspoon lemon zest (about 1/2 lemon)
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot sauce (optional)
Stir in 1/4 cup vegan mayonnaise.
In a 10″ skillet, heat 3 tablespoons olive oil.
Saute over medium heat 2-3 minutes until brown. Flip and repeat. TIP: You might want to cover the skillet since these will spit at you from the moisture in the cakes. If you want to reduce this and get a browner cake, coat with seasoned flour before frying.
I serve mine with lemon garlic mayonnaise which I make simply by mixing Lemon Garlic Salad Dressing and vegan mayonnaise (about 2 tablespoons dressing to 1/4 cup mayonnaise).