Simple Salmon Cakes Made with Oatmeal are a healthy and delicious take on traditional fish cakes. The oatmeal acts as a binder, making these cakes gluten-free while adding a slight nuttiness that complements the rich flavor of the salmon. These cakes are quick to make and are perfect for a light lunch or dinner. Serve them with a fresh salad, a side of roasted vegetables, or a tangy dipping sauce for a complete meal.
Ingredients:
- 1 can (14.75 oz) salmon, drained and flaked
- 1/2 cup old-fashioned rolled oats
- 1 egg, lightly beaten
- 2 green onions, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions:
- Prepare the mixture: In a large bowl, combine the flaked salmon, oats, egg, green onions, Dijon mustard, lemon juice, parsley, salt, and pepper. Stir until well mixed.
- Form the cakes: Shape the mixture into 4-6 patties, depending on your preferred size. Place the patties on a plate and refrigerate for about 15 minutes to firm up.
- Cook the salmon cakes: Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for 3-4 minutes on each side, until golden brown and crispy.
- Serve: Remove the salmon cakes from the skillet and drain on paper towels. Serve hot with a side of salad, roasted vegetables, or your favorite dipping sauce.
