Wednesday, October 1, 2008

Teriyaki Salmon Cakes

14 oz. canned salmon

1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)

1/2 cup shredded carrots (or green onions)

2 garlic cloves, finely chopped

1 Tbsp. orange juice

1 Tbsp. teriyaki sauce (homemade per NT Cookbook)

2 large eggs, beaten

1 Tbsp. coconut oil

In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.

Stir in eggs and mix until combined. Shape mixture into 6 patties.

Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.

Transfer to baking sheet, and place in oven. Bake 10 minutes.

Serve with bowl of teriyaki sauce for dipping.

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