Gluten-Free Salmon Cakes

Gluten-Free Salmon Cakes---

Fishcakes are great to eat, cheap to make, and amazingly all the ingredients can all be found in your pantry.This recipe comes from a time when money was an issue, and it was necessary to feed a large family as economically as possible. This recipe uses canned salmon and tastes as delicious as fresh salmon. It is a great "go to" meal, it uses salmon, onion, potato, and egg.

Let's make some salmon fishcakes!

INGREDIENT

4--14 oz. cans Pink Salmon, drained
5 lb. bag red potatoes, peeled and diced
2 vidalia onions, diced
6 eggs
3 cups gluten free all purpose flour (we used gluten-free Bisquick)
2 cups oil
1 tbsp. salt
2 tsp. pepper

DIRECTIONS:

In a large pot, add potatoes and onions and bring to a boil until potatoes are cooked and tender. Drain.

In a large mixing bowl, add drained canned salmon (make sure to pick out any bones), eggs, potatoes and onions mixture, flour, salt and pepper.

Mix everything until it's combined really well.

Form hand size patties (about 4 oz.), and freeze for about 30 minutes.

In a large frying pan, heat the oil to medium to high heat. Cook about 2 to 3 minutes on one side, flip and cook the other side about the same, until golden brown.