These salmon nuggets are made with quick oats instead of the usual breadcrumbs, making them gluten-free and super crispy! I use milk kefir as the liquid component for enhanced texture, taste and nutritional value, but any milk, buttermilk or milk alternative will do. The garlic-yogurt sauce is similar to tzatziki. I like to serve these along with steamed vegetables.

Ingredients

Nuggets

• 1 can salmon (200g), drained
• 1 can sardines (200g), drained
• 1 cup gluten-free quick oats, dry
• 1/2 cup milk kefir (or buttermilk) or 1/3 cup unsweetened non-dairy milk
• 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water, soaked for 5-10 minutes)
• 4 tbsp oil suitable for cooking at high temperature (I use canola oil), divided
• Salt, to taste
• Ground black pepper, to taste
• 1/4 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

Sauce

• 1/2 cup plain greek yogurt
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp lemon or lime juice
• 1/4 tsp salt
• Ground black pepper, to taste
• A dash of chipotle powder (optional)

Directions

1. Combine all ingredients except two tablespoons of the oil into a large bowl, mix and mash thoroughly with a fork until the mixture looks more uniform.
2. Refrigerate for at least 1 hour (up to overnight) to allow the ingredients to bind together.
3. Scoop the mixture and shape into small patties, about 1 cm thick and 5 cm across. There should be enough to make 24 nuggets.
4. Heat 1 tbsp oil on medium heat in a frying pan. Cook half of the patties and brown on each side for about 10 min. Flip gently to avoid breaking the patties. Remove from the pan, add the remaining 1 tbsp of oil and cook the other half of the patties.
5. In the meantime, make the sauce by combining all sauce ingredients in a small bowl and mixing with a fork.
6. Serve hot!

Enjoy!