These tasty, gluten-free salmon patties are so easy to make and only require 3 ingredients! It is perfect for meal prepping pairing with rice and veggies, or enjoyed as a side or snack.
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Ingredients (2 servings)
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1 can salmon
1 large egg
-Handful of bonito flakes
-Ginger powder (optional)
-Salt (optional)
Pre-heat the oven to 220°C / 425°F.
Drain the canned salmon from any excess liquid.
In a bowl, add in the bonito flakes/furikake and salmon, and mix well. Add ginger powder if you like. It's optional.
Crack in an egg and mix until well combined.
Take a half palm sized (or smaller) amount of the mixture and shape into round balls.
Lay the salmon patties on a baking tray and bake in the oven for 12-15 minutes.
Then flip around and bake for another 8-10 mins.
Enjoy!
Notes
I recommend mixing everything with your hands as that is the easiest.
Some canned salmon can be very salty so adding salt is optional.
You can use furikake instead of bonito flakes.
These can be stored in the fridge for up to 3 days. Make sure to store it in an air-tight container, and re-heat before serving again.
Serve with some rice and your favorite vegetables for a meal, or eat alone as a snack.