My oldest daughter was recently diagnosed with a wheat allergy, so since then she has gone gluten-free. I have tried to switch over many of our family meals to gluten-free as well, because, let’s face it, I don’t have time to be cooking 2 different dinners every night!
As it turned out, I already made many things without that pesky gluten in them. And for the things I did make with a gluten ingredient, it has been fairly easy to switch it out for an acceptable substitute.
Growing up, my dad would often make salmon patties for dinner. I always loved eating them with rice, so a few years ago I started making them for my family as well. This was when my son was in his terribly picky stage, so I didn’t really expect him to like them. Then my husband had the brilliant idea of calling them “fish cookies,” and they instantly became one of his favorite meals!
My dad always made them with smashed up crackers, but I have substituted them with gluten-free oatmeal (and I actually like them a little better, but don’t tell my dad!) Usually I bake them, but this time I fried them in coconut oil because it was way too hot to turn on the oven. Frying them isn’t quite as healthy, but it does make the outside nice and crispy.
Here is the recipe, in case you would like to try them as well. If you are a nursing mom, like me, this recipe is an added bonus because the salmon has great nutrients for you and baby! I serve them with a side of white rice and usually steamed vegetables. And don’t forget the soy sauce and Sriracha! (Soy sauce usually has gluten, so my teenager didn’t get any this time-I think she used ranch for a dipping sauce instead.)
This recipe also makes a good amount of food, so it is great and economical for large families.
If you make this recipe, I would love it if you came back and told me how you liked it. If you would prefer to bake, preheat oven to 425 F and bake for 15 minutes.
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