Paleo Salmon Cakes

• Produce

  • 1/2 tsp Dill
  • 1/2 Lemon, Zest from
  • 300 g Sweet potato

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3 tsp Coconut oil or another paleo friendly oil

• Other

  • 210g (7 ½ Oz can pink salmon, drained and bones removed

Found on paleocrashcourse.com

Description

Ingredients

• 210g (7 ½ Oz) can pink salmon, drained and bones removed
• 300g (10 ½ Oz) Sweet potato, peeled and cut into 3cm squares
• 1 egg
• Zest from ½ lemon
• 1/2 cup almond flour
• ½ tsp. dill
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• 3-4 tsp coconut oil or another paleo friendly oil for cooking

Directions

• In a pot over high heat, add the sweet potato and enough water to cover. Bring to the boil and cook until tender. (8 minutes) Drain the sweet potato and allow to cool slightly. Transfer the sweet potato to a bowl and mash. Add the pink salmon, egg, lemon zest, almond flour, dill, salt & pepper. Mix together until well combined. Shape into patties (I use roughly a 1/3 cup measurement). In a frying pan over medium heat, add the coconut oil. Once heated, add the salmon cakes and cook for roughly 2-3 minutes on each side or until golden brown. Once cooked, serve & enjoy.

Nutrition