Salmon Patties
1 beaten egg
1/4 cup reserved juice from salmon
1/4 cup chopped onion
1 Tbsp. snipped fresh dill, or 1 tsp. dried dill
1 Tbsp. snipped fresh parsley, or 1 tsp. dried parsley
1/4 tsp. black pepper
1 14 3/4 oz can salmon, drained and flaked
1/4 cup fine dry breadcrumbs***
1 Tbsp. cooking oil of choice
1 recipe Tartar Sauce (recipe follows)
Drain the salmon, reserving the liquid. In a medium bowl, combine the egg, milk, onion, dill, parsley, and pepper. Add salmon and bread crumbs; mix well. Form mixture into patties. Preheat oil in a grill pan over medium high heat. Cook patties for about 4-5 minutes per side, until golden brown and crispy on the outside. Serve hot with cold tartar sauce.
*** For gluten free bread crumbs, put a few slices of your favorite bread in a blender or food processor and pulse until fine crumbs form. You can dry the bread in the oven before making crumbs.
Tartar Sauce
1/2 cup miracle whip salad dressing
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 Tbsp. finely chopped onion
2 tsp. dried or fresh dill
Combine everything in a small bowl and chill before serving.
Crustless Pumpkin Pie
(modified from Living Without Magazine, Oct/Nov 2010)
Makes one 10 inch pie
1 (15 oz can) pumpkin
1 cup dairy-free vanilla flavored milk of choice
2 Tbsp. corn oil
3 Tbsp. brandy or bourbon or spiced apple cider
1 Tbsp. lemon juice
2 Tbsp. gluten free oat flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs or flax goo (2 Tbsp. flax meal dissolved in 6 Tbsp. hot water - let stand til gelled)
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
Preheat oven to 450 degrees. Grease a 10 inch pie pan. Mix together all liquid ingredients in one bowl. In a separate bowl, whisk together dry ingredients. Slowly pour dry ingredients into liquid, stirring to combine. Then beat until totally combined. Pour batter into prepared pan. Place pie in preheated oven and bake 15 minutes. Reduce heat to 375 degrees and bake for 30-45 more minutes or until a knife inserted into pie center comes out clean.
Great recipe ideas!
ReplyDeleteQuestion for you- do you let your flax seed goo sit until "gelled" before adding to any recipe. I often use flax seed as an egg substitute and while I let it sit a minute or two before adding to my recipe, it's still a watery substance.
I always let my flax goo sit. Mostly to cook it down. But it's not watery even if I don't. How are you making it FAA? Are you heating the water and using finely ground flax? How much water to seed? (about 1/3 cup per TB flax).
ReplyDelete