Gluten free salmon cakes sounds a tad fancier than I'm known for, but the recipe sounded so good that I had to at least attempt to modify it for us.
The boys love these with tarter sauce, of course... because of its similarity to ranch dressing.
1 can (14.5 oz.) cooked boneless salmon fillet
1 egg, beaten
1/4 cup lemon juice
fresh dill, chopped or 2 tsp. dry dill
3 Tbsp horseradish sauce
¼ cup gluten-free bread crumbs
Mash the salmon in a large bowl with the egg, lemon juice, dill, horseradish, and bread crumbs. Add salt and pepper to taste.
1 cup GF Bread crumbs
1/8 cup butter
2 TBS. fresh dill, chopped, or 1 tsp. dry
Fresh ground black pepper
Heat butter and olive oil in a large skillet over medium high heat until just foamy.
Add the GF Bread Crumbs, dill, and some salt and pepper.
Fry until toasted and golden brown.
Drain on a plate lined with paper towels to let the extra grease drain away
Form small patties of the salmon mixture in your palms, and roll in the bread crumbs until well coated. Pan fry in olive oil until crispy and heated through - about five minutes - flipping halfway through.
Eat while hot - good crisped up the next day, too.