My mother strives to eat a gluten-free diet, and normally, we don’t make this very easy for her. Whenever she comes to our house, there is usually some sort of wheatey baked item on the counter. So for Mother’s Day, I wanted to make her something yummy and gluten-free. (Truth be told, I also wanted to use up a pound of frozen spinach and some salmon that I had in the fridge.) I came up with the recipe below and was more than pleasantly surprised with the results. The boys were not very impressed. They said the cakes looked like “green hamburgers” – which is accurate and the reason why they didn’t merit a photograph. My mother, however, loved them. And this past weekend, wasn’t that all that really mattered? I hope you all had a great Mother’s Day weekend – gluten-free or not.
Spinach & Salmon Cakes (gluten-free)
- 1 pound frozen spinach, cooked without any water so it stays nice and dry
- 4-6 ounces cooked salmon, chopped
- 3 eggs
- 1 cup parmesan cheese
- 1/3 cup almond flour
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon nutmeg
- salt and pepper
Mix all ingredients. Let sit for 15 minutes or refrigerate for several hours. Form into patties and saute until nicely browned on both sides. Delicious with rice and a salad.