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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Salmon Cakes Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 large sweet potato cooked and mashed
⅔ cup almond meal
⅓ cup finely chopped parsley
2 Tablespoons finely chopped onion
1 Tablespoon lemon juice
1 Tablespoon hot sauce (I like Frank's Red Hot)
½ Tablespoon kosher salt
1 teaspoon ground cumin
1¼ teaspoon paprika
½ teaspoon black pepper
2 large eggs
2 14.75 ounce cans Wild Alaskan Salmon
2 Tablespoons organic coconut oil
Directions:
Directions:
Directions:
1. Cook sweet potato (pierce and microwave 8 minutes, turning once half way through)
2. Spoon flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl.
3. Add almond meal, chopped parsley, onion, lemon juice, hot sauce, salt, cumin, paprika, black pepper and eggs (avoid putting eggs on the hot sweet potato).
4. Drain Salmon, you can either use the skin and bones or clean them out. Use your hands to smash up the salmon.
5. Stir until well combined. Line a baking sheet or large plate with parchment paper.
6. Use a ⅓ measuring cup, scoop out evenly sized salmon cakes (flatten bottoms) until you have 12-14 patties.
7. Chill in the refrigerator for at least 20 minutes or all day.

To cook:
Heat a large frying pan over medium high heat. Once hot, add 1 Tablespoon coconut oil per 6 patties. Slowly add patties once oil is hot and cook for 4 minutes. Gently flip and cook for an additional 4 minutes on the other side
Personal Notes:
Personal Notes:
I love these with fresh tartar sauce!

 

 

 

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