I love salmon patties, but haven't been able to eat them for awhile because of an egg allergy, as well as being gluten intolerant. But as I've said before, when someone is determined to enjoy a favorite food, they won't rest until they figure out a way they can have it again. My main problem was finding a replacement for the egg. I eventually figured out that any vegetable puree could fill in, since they are both similar in thickness and moisture. I had some frozen pumpkin puree in my freezer, so that's what I used and Allergy Friendly Salmon Patties were born.
These patties are something special. They're moist, flavorful, and allergy friendly. No eggs, gluten, or grains in sight. My husband isn't a fan of pumpkin, but he really liked these salmon patties. He said without the addition of eggs and bread or cracker crumbs, the usual ingredients you find in most recipes for these patties, the salmon flavor was a lot more pronounced. Plus, he couldn't taste the pumpkin in them at all! I'm definitely hooked, and will be enjoying these on a regular basis now.
Allergy Friendly Salmon Patties
1 - 14 oz can wild-caught Alaskan salmon
1 cup pumpkin puree
1 green onion, chopped
2 cloves garlic, minced
Sea salt to taste
2 tablespoons pure olive oil
Drain and de-bone the salmon and place in a medium bowl along with the pumpkin, onion, garlic and salt. (I used 1/2 teaspoon of salt)
Stir together all of the ingredients until well combined.
Heat oil in a large frying pan over medium heat.
Form into 6 tightly packed patties and place into the hot frying pan. (Don't crowd them)
Fry for about 4 - 5 minutes until browned, then carefully flip over. (Without egg binding everything together, they are a bit more fragile)
Fry on the other side for about 4 - 5 minutes more until browned, then carefully move to a serving platter. Serve with lemon wedges if desired.
Notes: Since this recipe doesn't use egg as a binding agent, the patties are a bit fragile, and should be flipped carefully in the frying pan to avoid them falling apart.
*In theory, any vegetable puree could be used to make this recipe, such as sweet potato or carrots. I can't attest to how it will affect the flavor though, since I haven't had a chance to try them out yet. Special Note: One of my readers has made a recipe similar to this one, and let me know that it taste great with sweet potato puree subbed in for the pumpkin. So go ahead and use that, it that's what you have on hand. Now if we could just find someone who has tried carrot puree... :)
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