While we tend to attend our church’s Soup and Stations on Friday nights during Lent, I still need ideas for us to eat at lunch those days. As my husband was so very fortunate to catch a bunch of salmon on a trip to the Alaska peninsula this past August when they were running, we have a bunch in the house. While they love my Easy Baked Salmon, we often end up with leftovers that can quickly turn into wasted food. Scrumptious Salmon Patties to the rescue!
Note ~ affiliate links are used in this post.
Traditionally, I would make these with some fresh bread crumbs. Since I am currently eating gluten free and trying to follow the Trim Healthy Mama Lifestyle of eating, I decided to give their idea of using oats a try.
My boys all gave it a thumbs up! And, I even went lazy with leaving the oat flakes WHOLE! Next time I’ll either use my Small Coffee Mill for herbs and seeds to grind the oats into a flour OR I will mill my own putting oat groats through the Bosch roller/ flaker which gives you something between commercially bought rolled oats and ground oat flour. Alternatively, use a blender to make flour from rolled oats.
Making Scrumptious Salmon Patties
I started with leftover salmon fillets. If you do not have those on hand, then grab a can (or more) of salmon. I highly recommend buying Alaskan Wild Caught salmon . It is so much better than other options. If you like mild, buy the pink. If you like a stronger flavor, go for RED salmon.
After flaking the salmon (and removing the larger visible bones), I then added the egg, oats and seasoning.
For this initial batch of patties, I made a large one for me and several smaller ones for the boys to try. Once formed, I cooked them in a seasoned Lodge Cast Iron Skillet. As for the seasoning, I am partial to Tony Chachere’s Original Creole Seasoning.
I decided to break my salmon patty up and have it over a large salad for lunch. Yum!
Do you enjoy eating salmon patties for a meat-free alternative?
Check out other ideas for meat-free eating, especially for Fridays during Lent!