Milk Allergic/Sensitive Recipes: Salmon Cakes
I love fish. It’s kind of ironic since I was raised by a man who cares for fish in a aquariums for a living. It’s an obsession that is like eating away your fathers life’s work, but that’s a thought for another post 😉
Salmon cakes and other things like meatloaf have been a mental challenge for me. They all contain bread crumbs and most purchased bread crumbs contain either cheese or whey. I wouldn’t mind making my own bread crumbs because it’s simple enough (stale or toasted bread spun through a food processor), but we go through bread at an incredible rate. I think I eat an entire loaf in about a 5 day span without my hubby’s help. So, in short, I have a hard time keeping enough bread on hand to make bread crumbs with. Sigh.
Last night I had a break through in this dilemma: why not use oatmeal instead? I’m happy to say that everything turned out well and yummy. I’m imagining so many possibilities for these salmon cakes: On a bun with a tomato and some bacon, on a bed of lettuce with some spicy cocktail sauce, as I served them last night with butternut squash pasta, or even as a finger food for the girls in a couple months. Mmm.
- 1 Can of Salmon, mashed with a fork so that the bones aren’t as noticeable (this is a fantastic source of calcium for the dairy free momma)
- 2 eggs, slightly beaten
- a couple handfuls of old fashioned oats (I think instant might work just as well but you may have to use more)
- About 1 tsp Old Bay blackening seasoning (or regular)
- Add enough oats to the beaten egg to make a kind of runny oatmeal texture.
- Stir in the Old Bay seasoning (or seasoning of your choice)
- Mash in the salmon and form into flat cakes with your hands.
- Fry in oil over medium heat until both sides are slightly crispy and the cake is warm throughout.