Salmon Cakes

salmon cakes.jpg

These salmon cakes are Whole30 approved but have found their way into my regular weekly food round-up regardless of if I’m doing a Whole30 or not. The recipe makes a huge batch (about 12 cakes), and it’s easy to double the recipe for even more! They keep really well in the fridge and are perfect the following day. These tasty little cakes could be mixed into an egg for breakfast, are great for adding to a salad for a quick lunch, or eaten with a side of roasted broccoli and baked potatoes for a fancy dinner!

Ingredients:

  • Canned Salmon, two 6oz cans

  • Sweet potato or pumpkin (canned or roasted), 1 cup

  • Egg, 1

  • Almond or other GF flour, 1/2 cup

  • scallions or red onion, 1-2 Tbsp

  • Dill (dried or fresh) 1 Tbsp

  • Salt, 1 tsp

  • Paprika, 1/2 tsp

  • Ground pepper, 1/4-1/2 tsp

  • Olive Oil or Ghee, 2 Tbsp

Directions

Preheat oven to 425 degrees Fahrenheit and cover a baking sheet with parchment paper.

Drain excess liquid from the canned salmon and dump into a mixing bowl. Feel free to pull out any bones but if you leave them in they're a great source of calcium! Add the canned or roasted pumpkin/sweet potato (I prefer roasted), along with all other ingredients other than the olive oil/ghee. Mix well.

Brush parchment paper with your melted ghee or olive oil then use a 1/3 cup to scoop out the mixture. Use your hands to pat mixture into an ideal cake size and shape before dropping them onto the parchment paper. For optimal baking make your cakes of similar size and thickness.

Bake for 20 minutes then flip and bake until golden brown, about 10 more minutes.

Serve with lemon wedges, fresh dill!

NutritionRebekah RottenbergNutrition, Salmon Cakes, Whole30