Make-Ahead Paleo Salmon Cakes

• Gluten free

• Seafood

  • 2 6oz. cans Salmon, wild

• Produce

  • 1 Lemon, Fresh
  • 1/4 cup Scallions
  • 1/4 cup Sweet potato or butternut squash puree, canned or fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Dijon mustard
  • 1 Mayonnaise

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1 Pinch Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Ghee or coconut oil

• Nuts & Seeds

  • 2 tsp Coconut aminos

Found on empoweredsustenance.com

Description

Ingredients

• 2 6oz. cans wild salmon (such as this brand), liquid drained off
• ¼ cup sweet potato or butternut squash puree (canned or fresh)
• 2 eggs
• 2 Tbs. coconut flour, available here
• ¼ cup finely sliced scallions
• 2 tsp. coconut aminos, available here
• 1 tsp. Dijon mustard
• Pinch of salt and black pepper
• 2 Tbs ghee or coconut oil
• Mayonnaise (I like Primal Kitchens Mayo)
• Fresh lemon

Directions

• Line a baking sheet with parchment paper and preheat the oven to 350.
• In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
• Bake patties until firm, about 30 minutes.
• If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
• When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.