Salmon Cakes with yoghurt dressing

You may call them salmon rissole, patties, burgers or cakes depending on where you come from. No matter what you call them they are one of our go-to meals that is gluten-free and would be on an anti-inflammatory diet like MIND or the Mediterranean diet. Of course with all recipes you may need to swap some ingredients to what you are able to eat.

Salmon Cakes with yoghurt dressing

Serves 4

• 1 (6-oz.) can salmon 
• 2 tbsp. diced shallots (green onions)
• 2 tbsp. chopped parsley
• 2 tbsp. chopped chives
• ¼ cup finely chopped gluten-free rolled oats or oat flour or cooked rice
• 1 large egg, lightly beaten
• ½ tsp. salt
• 1 tbsp. rice bran oil
• Butter to lightly grease baking tray or any oil you prefer.
• Lettuce to serve it on 
• If spices are tolerated add ¼ tsp. of ground cumin or ½ tsp. tumeric or curry powder.

Yogurt sauce:

• ½ cup plain Greek yogurt
• 2 tbsp. chopped fresh chives
• 1 tsp. lemon zest
• 1 tbsp. rice bran oil
• ¼ tsp. salt

Drain fish.

Stir together fish, shallots, parsley, chives, oats, egg, salt, in large bowl until all ingredients are thoroughly combined.

Using your hands, form mixture into cakes, and place them on plate. Cover and refrigerate for 30 minutes or longer. 

Combine dressing ingredients in a small bowl.

When cakes have finished chilling place in a butter greased oven tray and bake in the heated oven at 180 degrees until brown (around 12 to 15 minutes). 

Divide lettuce evenly among plates, place fish cake on lettuce, and yogurt sauce on the side.

Substitutes:

Some people may not tolerate salmon but may be able to eat canned mackerel of fresh white fish. 

You may be interested in these articles on diet:

Whats in an Anti inflammatory Diet?

Mediterranean diet simplified

Mediterranean breakfasts