Quick & Easy Salmon cakes

Half of a Red pepper, diced

1 large carrot, shredded

1-2 stalks of celery, diced

2 springs of green onion, diced

1, 15 ounce can of salmon (tuna can be substituted)

1 egg, whipped

1/4 cup Bob’s Red Mill 1:1 Gluten Free flour

2 tablespoons of Bob’s Red Mill flaxseed meal

1/4 cup shredded cheese

1 teaspoon of your favorite spice blend ( I love to use Old Bay)

1. Add your red pepper, carrots, celery, and green onion to a microwave safe dish. Microwave for three minutes or just until the veggies are tender.

2. In a larger bowl, add the salmon and egg and mix well. Add the tender veggies, gluten-free flour, flaxseed meal, cheese, and spice blend.

3. On the stove, preheat a greased cast iron pan on medium to medium- high heat. Using a quarter cup scoop patty the salmon mixture. Cook for 3 to 5 minutes on each side.

4. I love to serve these with a salad or other greens and/or rice!