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Don’t get me wrong, I love crab cakes. But just sometimes you want something different. If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned or even leftover salmon.

Serves 4

Ingredients:
1 can of wild caught salmon, drained
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
1/2 cup of Gluten Free Bread crumbs (use regular bread crumbs if you aren’t sensitive to gluten)
1/2 cup frozen peas, thawed
2 tablespoons Dijon mustard
3 tablespoons vegannnaise, plus more, as needed
1 tablespoon Kalamata olives, chopped
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons Rice bran oil

Directions:
Using a fork, flake the salmon into a medium bowl. Add the egg, chives, 1/2 of bread crumbs, the peas, mustard, mayonnaise, olive, lemon juice, and lemon zest. Mix gently until just combined.

Form the mixture into four patties about 2 1/2-inch diameter and 3/4 inches thick. (If the mixture is too dry to form into patties, add extra veganaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers bread crumbs and refrigerate for 1 hour.

In a large nonstick skillet, heat the oil over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side.

Drain on paper towels. Arrange the salmon cakes on a platter and serve with Lemon Caper Sauce or Mustard Chive Sauce.

Cook’s Note: I’ve also made them with corn and capers instead of the peas and Kalamata olives. Also very tasty.

Do you have a favorite salmon cake recipe? Please share in the comments. I always like new recipes to try.

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I shared this recipe over at Laura’s Gluten Free Pantry for Allergy-Free Wednesdays