I made mine with canned wild Alaskan Sockeye Salmon from Costco (Kirkland Brand). This large chunk Salmon is incredibly good, flavorful and has no fishy taste like some canned salmon.This recipe was modified from a recipe for crab cakes but I didn't want to experiment with a pound of crab meat! I don't remember where I got the original recipe from and I apologize for not giving credit.
Aioli Sauce
1 cup mayonnnaise
zest of one lemon
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro
1 garlic clove minced
scant 1/8 teaspoon cayenne pepper
salt and pepper
Salmon Croquettes
3 cans Sockeye Salmon, drained
1/3 cup minced celery
1 tablespoon minced fresh or 2 teaspoon dried chives
1 tablespoon chopped cilantro
quarter cup of the aioli
salt and pepper
gluten free flour mixture
3 eggs, beaten
3 or 4 cups fresh GF bread crumbs
olive oil
Make the aioli by mixing all the ingredients together and season with salt and pepper to taste. Remove about a quarter cup for the croquettes and put the rest in the fridge for serving.
Put the drained salmon in a bowl and flake it apart with forks. Add the celery, chives, cilantro and 1/4 cup of the aioli and gently mix it all together. Season with salt and pepper to taste.
Divide the salmon mixture into 8 or 9 portions, pat into cakes about 3/4 inch thick and place on a cookie sheet.
One at a time, dredge the cakes with flour, shaking off the excess. Then dip in the egg mixture (using a slotted spatula works well). Then in the bread crumbs. The cakes do tend to fall apart so use your hands to press the crumbs into the cakes and reform them.
Pan fry at medium-high heat in a little oil for about 3 minutes on each side until nicely browned. Drain on paper towels.
Serve with a dollop of aioli and fresh lemons. These would also be great on gluten free buns.
This is a great way to add fish to your diet without breaking the bank. Feeds 3 or 4 adults depending on appetite and side dishes.
