grain free ~ soy free ~ gluten free ~ artificial flavoring free ~ no added sugar
- makes 30 salmon cakes (12 people)
- prep time: 15-20 minutes
- chill time: 30 minutes
- cook time: 10 minutes
- fun, easy, and a crowd pleaser. healthy, and good for leftovers, can eat cold the next day. taste amazing reheated again with coconut oil as well. cheap too!
ingredients
- 7 medium sized sweet potatoes, cooked and mashed
- 1 1/3 cup almond meal
- 3/4 cup packed finely chopped parsley
- 1/2 of a finely chopped onion
- 1 fresh squeezed lemon (more lemons to squeeze fresh when serving)
- pinch of kosher salt
- pinch of cumin
- pinch of paprika
- pinch of freshly ground black pepper
- 3 large eggs
- 6 6oz cans Wild Alaskan Pink Salmon
- organic coconut oil for cooking
directions
prep:
- Wash sweet potato and use a fork to poke several fork-holes in it. Place them in the microwave for about 8 minutes. Be careful to not overcook them. Some microwaves have a “potato” setting, so either use that or check on the potatoes around minute 6 to make sure you don’t overdo it.
- Let potatoes cool, remove potato skin and mash with a fork until smooth. Toss potatoes into a large mixing bowl.
- Add almond meal, chopped parsley, onion, lemon juice, salt, cumin, paprika, black pepper and eggs. Put the eggs in after the potatoes are cool. Otherwise they might begin to cook!
- Open salmon cans drain liquid out.
- Time to get messy!! Using your hands, crush the canned salmon through your fingers into the mixing bowl. Stir until combined.
- Line a baking sheet or large plate with parchment paper.
- Scoop out evenly sized salmon cakes and place on baking sheet. You can be fancy about it and use a measuring cup (about 1/4 or 1/3 cup), or you can call on your brother-in-law for some help! Family style!
- Chill in the fridge for at least 30 minutes, or all day. If you made more than you intend to cook that night then freeze the uncooked salmon patties.
cook:
- Heat a large frying pan over medium high heat. Add 1 tablespoon coconut oil per 6 patties. Let the oil melt, but do not get the oil so hot that it smokes. Place the cakes into the frying pan.
- Let cook for 3-4 minutes, and do not touch while cooking.
- Gently flip and cook for an additional 3-4 minutes on the other side.
- Serve with Ginger Mayo dipping sauce (ingredients below), or just gluten-free mustard, a side a lemon wedge, or maybe on a bed of spinach!
- Enjoy!
I found this amazing recipe for a Ginger Mayo sauce from Everyday Paleo. I did not make a sauce with my dish, but definitely try this and let me know how you like it! Sounds delish!!!
- 2 omega 3 enriched eggs
- 2 tbsps apple cider vinegar
- 1 tsp yellow mustard
- 1 tsp sea salt
- 1/4 tsp white pepper
- 1/4 tsp cayenne pepper
- 1 tsp ground ginger
- 2 cups light tasting olive oil
In a blender or food processor place all ingrediants except for the oil. Cover and blend on low while you count to 5. Continue to blend while you slowly, VERY SLOWLY add the olive oil. Once all the oil is in continue to blend while you again count to 5. Shut the blender or processor down at this point, and ta-da: home made ginger mayo for your best salmon cakes ever!!
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