Salmon patties, simple and tasty, can be served as a main course or as an appetizer. These salmon patties are fried, but they can also be baked, remaining soft inside and wrapped in a crispy breading made with sandwich bread and almond flour. I accompanied them with fried avocado slices with the same breading as the patties and a yogurt and mustard sauce. It’s a dish in which I used gluten-free ingredients, but you can also make it with regular ones.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover also the other patty recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz salmon
- 3 tablespoons egg white
- 2 slices sandwich bread (gluten-free)
- 1 teaspoon mustard
- 1/2 lemon (zest grated)
- 1 tablespoon chopped parsley
- salt
- pepper
- 2 slices sandwich bread (gluten-free)
- 2 tablespoons almond flour
- 2.1 cups peanut oil
- 4.4 oz plain yogurt
- 2 teaspoons mustard
- 1 tablespoon lime juice
- salt
- breading
- 1/2 avocado
- 2 tablespoons egg white
Tools
- 1 Bowl
- 1 Pot
- 1 Blender / Mixer
Steps
In the blender glass, blend the sandwich bread for the breading and almond flour until you get a well-mixed consistency, and set aside.
Mix the yogurt with the mustard, salt, and lime juice.
Cut the salmon into chunks and put it in the blender with crumbled sandwich bread, parsley, egg white, mustard, grated lemon zest, salt, and pepper, then blend everything. Form the patties and coat them with the breading. Heat the oil to 340°F and fry the salmon patties. Once golden, remove them and drain on a paper towel.
Dip the avocado first in the egg white and then in the leftover breading from the patties and fry for a couple of minutes. Serve hot immediately with yogurt and mustard sauce and fried avocado.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they do not contain any gluten contamination.
Advice
They keep in the fridge for 2 days.
For the lactose-free version of the yogurt sauce, you can use plain soy yogurt.
For the lactose-free version of the yogurt sauce, you can use plain soy yogurt.
For the lactose-free version of the yogurt sauce, you can use plain soy yogurt.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Also follow me on Pinterest.
Return to HOME to discover the latest recipes!
