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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!
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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!