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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salmon cakes Recipe

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This recipe for Salmon cakes is from NICOLE & JERRY's FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 6-ounce cans salmon
1 cup canned sweet potatoes
1 egg
1/2 cup almond flour
2 scallions (thinly sliced)
2 tbsp fresh parsley, minced
2 tbsp fresh dill, minced
1 tsp salt
1/2 tsp paprika
1/4 tsp ground black pepper
2 tbsp ghee or coconut oil
Directions:
Directions:
Preheat oven to 425 degrees and cover large baking sheet with parchment paper.
Drain liquid from salmon and crumble fish in large mixing bowl. Add the sweet potato, egg, almond flour, scallions, parsley, dill, salt, paprika and pepper and mix well with wooden spoon. Brush the parchment paper with the ghee or coconut oil. Use a 1/3 cup measuring cup to scoop the cakes and drop them on the parchment. Flatten the patties with your hand. Bake for 20 mins, then flip each patty and return to the oven for 10 minutes(or until golden).
Number Of Servings:
Number Of Servings:
12 cakes
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
My favorite whole 30 recipe! Best when served with a poached egg on top :)

 

 

 

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