Wild and (Gluten) Free Salmon Patties

Before going gluten free, a weeknight family go-to meal was baked salmon patties.  I would mix the salmon with bread slices and mayo then coat in panko bread crumbs before baking.  Surprisingly, everyone in the family loved them! 

I have not been able to reproduce them gluten free and still make them tasty... until now! 

I have fallen love with Gluten Free Houston's Sourdough Millet bread.  It toasts up nicely and has such a great texture.  I've been saving the ends of the loaf in my freezer, not wanting to waste a crumb.  I now realize what I was saving them for!

If you do not have access to Gluten Free Houston's products, use your favorite gluten free bread that tastes good toasted.

Wild and Free Salmon Patties

6 cans wild caught salmon (I buy at Costco)
2 medium baked potatoes
1 cup mayonnaise
2-3 tbs dill
1 cup gluten free bread crumbs
1 cup unsweetened coconut
garlic powder and/or italian seasoning to taste
butter

1.  Bake then cut potatoes into small cubes, 1/2 inch or smaller, including the skins.  This is easier to do if the potatoes are cooled or chilled.

2.  Process bread in a food processor or Vitamix until it makes a fine bread crumb.

2.  Drain salmon and place in large mixing bowl with potatoes, dill, and mayonnaise.

3. Mix bread crumbs, coconut and seasoning on wax paper.

4.  Scoop the salmon mixture and shape into a patty.  I like to use a large ice cream scoop with a release lever.

5.  Press into the bread crumb and coconut mixture.  Be sure to coat the sides of the patty with crumbs also.

6.  As you shape the patties, melt about 1 tbs of butter in a large skillet at medium heat.  Add patties and cook at medium heat.  Do not flip the patties until the first side is well browned and crunchy.  Once brown, flip and continue to cook the second side.


Serve with Dreamy Cilantro Sauce!

This recipe will make about eight hamburger sized patties.  They save nicely for left overs too!