Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2
Blend
Gluten-Free Rolled Oats (100 g)
in a food processor until a panko-like texture is formed. Add the
Salmon (1 can)
,
Red Onions (80 g)
,
Carrots (35 g)
,
Garlic (3 g)
and blend until combined.
Step 3
Place salmon/oat batter in a large mixing bowl. Mix in
Seasoned Salt (4 g)
,
Smoked Paprika (1 g)
,
Eggs (2)
,
Gluten-Free Barbecue Sauce (30 mL)
, and juice from
Lemon (1)
. If the batter looks too runny, mix in
Corn Starch (7 g)
. Transfer the mixture to the fridge to chill for 15-20 minutes.
Step 4
Form into 5 patties (by hand or using a large cookie scoop) and arrange on a parchment-lined baking sheet. Bake for 12 minutes.
Step 5
Flip them over, then bake for an additional 10-12 minutes.
Step 6
Serve between toasted gluten free buns as a salmon burger or forgo the buns and plate with cooked vegetables and your favorite dipping sauce for the baked salmon cake option.
