Saturday night is takeaway night for most families. Unless your gluten intolerant or on the low FODMAP diet in which case it is leftover night, or worse, salad night. Not that I have anything against salads! In fact, I love a good salad, but on a Saturday night when all you want is some delicious hot food, a few lettuce leaves is not going to cut it. So I bring you a delicious, simple and quick dish perfect for dinner on a Saturday night: salmon & oat patties!
These patties are made using tinned pink salmon, eggs and oats. They are a rich source of protein, omega 3 and vitamins A and D. You can serve them with a nice green salad, homemade baked fries for a healthy twist on the humble fish and chips or even use them as patties for fish burgers. Trust me, these beauties will become a regular recipe in your collection!
This recipe is adapted from Trim Healthy Mama's Crabby Patty Recipe. Enjoy!
Salmon & Oat Patties (Low FODMAP & Gluten Free)
1 415g can of pink salmon
1/3 cup oats (gluten free if necessary)
Salt and pepper to taste
2 tsp capers (optional)
1 tsp wholegrain mustard (optional)
- Drain the salmon and mash in a bowl with a fork.
- Add the eggs and combine well.
- Add the oats, salt and pepper, capers and wholegrain mustard (if using).
- Form into patty shapes.
- Heat oil on medium high heat until very hot, and brown both sides of the patties. Serve with a salad, steamed vegetables or homemade fries.