glutenfreedirtcheap

This is a fast, simple, cheap recipe.  I substituted Idaho potato flakes and Maseca Masa for more expensive gluten-free flours.

Ingredients:

1/4 cup Idahoan Potato Flakes

1/4 cup Maseca

1/4 cup spring onions or regular onion

1/2 cup corn oil or other neutral cooking oil  (Cooking oils are gluten-free, unless the manufacturer makes wheat germ oil.  Cheaper is better here–you’re avoiding anything that might be health food-ish.)

7 1/2 oz can salmon

3 eggs or egg replacer

Kitchen Apparatus:

non-stick pan

stove

mixing bowl

fork or spoon for mixing

large heat-resistant silicone or plastic spatula

measuring cup

serving plate

three or four paper towels

Directions:

Chop the spring onions. Measure and mix the flours, egg, and salmon in a mixing bowl. Add a teaspoon of water if it is too dry.  (Maseca sucks up water, even from the air in your kitchen. If the air is dry, you’ll need a little more moisture to make it come together. In fact, this was an impromptu, “I think I’ll make up a recipe,” recipe.  Halfway through I told K we’d be eating air for dinner, because it wouldn’t hold together.  Then I got the bright idea to add more egg.) Once the dough is sticking together, put oil in your nonstick pan, and turn the heat to one notch above medium. When the oil starts to sizzle, take a fork and mound the salmon/onion/flour mixture into a patty in the bowl of your heat resistant spatula. Lower the patty into the oil, standing well back–water will make the oil splatter, some. Repeat for three more patties. Leave for six minutes, and then turn the patties, carefully. Let the salmon patties cook for five more minutes on the second side.

Serves 4, for about $1.25 per serving.