Gluten-Free Salmon Cakes with Dill Aioli Video Recipe
Ingredients
- Ingredients for the salmon cakes:
- 1 Lb salmon filet, cooked & cooled
- 1 Lb mashed potatoes, cooked & cooled
- 2 T chopped parsley
- 2 T lemon Juice
- 1 t Uncle Dan’s Country Dill Seasoning and Salad Dressing
- 1 t paprika
- ¼ t cayenne pepper
- 1 egg
- 2 C gluten-free bread crumbs
- ¼ C oil for frying
- Ingredients for the aioli
- ¾ C mayonnaise
- 2 T lemon juice
- 1 T Uncle Dan’s Country Dill Seasoning and Salad Dressing
- 1 T dill, dried or fresh chopped
Instructions for the salmon cakes:
- Gently flake cooked salmon into a large bowl, add mashed potatoes, chopped parsley, lemon juice, Uncle Dan’s Country Dill Seasoning, paprika, cayenne pepper and egg and mix thoroughly.
- To form cakes take a golf ball size bit and roll into a ball then gently flatten ball and place on a wax paper lined plate or pan.
- Place cakes in refrigerator while making aioli.
Instructions for the aioli:
- Place mayonnaise, lemon juice, Uncle Dan’s Country Dill Seasoning and dill in a medium size bowl and mix with a wire whisk until well incorporated and set aside.
- To cook cakes heat the ¼ cup oil in a large frying pan on medium-high heat, once hot place half the in the pan and reduce heat to medium, cook until golden brown on bottom (about 5 minutes). Flip cakes and cook on the other side for another 5 minutes.
- Repeat with second half of cakes.
- Serve with the aioli and enjoy.