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Salmon and Parsnip Fish Cakes (SIBO)
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Sensitivity Gluten Free, Grain Free, SIBO
Servings
3 inch cakes
Ingredients
Sensitivity Gluten Free, Grain Free, SIBO
Servings
3 inch cakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix together all ingredients, except olive oil, in a large bowl. Form into patties about 3 inches in diameter and 1 inch thick.
  3. Over medium-high heat in an over proof skillet, warm two tablespoons of olive oil until the oil is shinny.
  4. Place cakes in the pan to fry until golden on both sides (about 3 minutes per side). Place the skillet in the over for 5-7 minutes more so the cakes cook through.
  5. Serve cakes warm with a tossed salad for dinner or with a poached egg to round out breakfast.
Recipe Notes

Recipe from http://raleigh.wholefoodsmarketcooking.com/recipes/13689_leftover_salmon_and_parsnip_fish_cakes, retrieved March 2013.

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