whole30 salmon cakes

These easy Paleo Salmon Cakes are loaded with flavor and can be pan-fried or baked in the oven. You can freeze the salmon cakes before or after cooking!

Paleo Salmon Cakes

sweet potato (about 10-ounces, cooked and mashed)

almond meal

parsley,

Tablespoons finely chopped onion

lemon juice

Tablespoon hot sauce (I

Tablespoons kosher salt

cumin

paprika (sweet OR smoked)

black pepper

eggs

Tablespoons organic coconut oil

Wash sweet potato and use a fork to poke several fork-holes in it. Wrap in a paper towel, place on a microwave safe plate and microwave until soft. My microwave has a &quot;potato&quot; setting. I think it&#x27;s about 8 to 9 minutes long but check every couple minutes so you don&#x27;t overcook it. If you prefer not to use the microwave, you can cook the potato in advance in the oven or pressure cooker and keep it in the fridge (mashed and ready) for a couple of days.

Let cool for a few minutes, remove potato flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl.

Add almond meal, chopped parsley, onion, lemon juice, hot sauce, salt, cumin, paprika, black pepper and eggs (Be sure not to put eggs directly on hot potato flesh or they can begin to cook!).

Open the cans of wild salmon and drain most of the liquid out. I used Trader Joe&#x27;s canned Wild Pink Alaskan Salmon that still has the skin and bones.Take the canned salmon into your hand and look for the &quot;split&quot; where 2 or more pieces of salmon are pushed together into the can. This is the natural place to separate the salmon and where you will most likely find the majority of skin and bones. Use your hands to gently scrape the skin and bones off (or mix them right in!.Separate the salmon again if there are more &quot;splits&quot; and do the same thing. Finally, using your hands, crush the canned salmon through your fingers into the mixing bowl.

Stir until well combined. Line a baking sheet or large plate (that will fit in your fridge) with parchment paper.

Use a 1/3 measuring cup, scoop out evenly sized salmon cakes (flatten bottoms) until you have 12 patties (sometimes you will have 13 or even 14).

Chill in the refrigerator for at least 20 minutes or all day (this is also the point you would freeze any that are not going to be cooked in the next 12 to 24 hours).

To Prepare:

Heat a large frying pan (big enough to hold six patties) over medium high heat. Once hot, add 1 tablespoon coconut oil or Ghee per six patties. Let fat completely melt and get very hot. Slowly add patties and cook for 4 minutes.Gently flip and cook for an additional 4 minutes on the other side.Serve hot and Enjoy!

To cook:

https://content.jwplatform.com/videos/FwivzCnA.mp4

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Paleo Salmon Cakes

The most viewed whole30 salmon cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine