Made with Schär gluten free Table Crackers

Mini Sriracha Salmon Cakes

Tags: fingerfood meat | fish
4

Baked in the oven, these gluten free salmon cakes are spiked with spicy sriracha sauce for an irresistible appetizer or main dish.

Ingredients

1 cup
3
boneless skinless salmon fillet portions, cooked and flaked
2 (thinly sliced)
green onions
1 (minced)
celery stalk
1/3 cup
mayonnaise
1
egg, beaten
2 tbsp (finely chopped)
cilantro
2 tbsp
Sriracha
1 tbsp
whole grain mustard
1 tsp
Worcestershire sauce
1/4 tsp
salt
1/4 tsp
pepper
2 tbsp
olive oil
to serve
lemon wedges

Preparation

  • Preheat oven to 425˚F. Mix together finely crushed Schär Gluten Free Table Crackers, salmon, green onion, celery, mayonnaise, egg, cilantro, hot sauce, mustard, Worcestershire sauce, salt and pepper.
  • Divide into 12 portions; shape each into 1/2-inch thick cake. Arrange on parchment paper-lined baking sheet. 
  • Drizzle with oil. Bake, turning once, for 18 to 20 minutes or until golden brown. 
  • Serve with lemon wedges.
  • Alternatively serve with a dollop of sour cream or yogurt.

At a glance

Preparation time
15 min
Cooking time
20 min
Temperature
425°F
Difficulty
easy
Servings
12
Products in this recipe