Whole30 Salmon Cakes

• Gluten free
• Paleo

• Seafood

  • 1 14.75-ounce can Salmon, wild caught

• Produce

  • 2 tsp Dill, dried
  • 2 tbsp Parsley, fresh
  • 2 Scallions, thin
  • 1 cup Sweet potato, cooked

• Refrigerated

  • 1 Egg, whole

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Clarified butter or coconut oil

Found on afamilyfeast.com

Description

Directions

• Note: These can be made ahead and frozen and baked frozen if desired.
• If baking immediately, preheat oven to 425 degrees F.
• Line a small sheet tray with parchment paper.
• Drain liquid from can of salmon and discard liquid. Pick out bones and skin and discard. Take remaining salmon, break into pieces and place in a medium bowl.
• Add all other ingredients except butter (or coconut oil).
• Mix and form into seven equal patties about 1” thick.
• Butter or oil parchment paper and set salmon cakes on paper. If freezing, cover and freeze.
• If baking, place in preheated oven for 20 minutes.
• Flip and cook for ten minutes more.
• If using frozen salmon cakes, they can be baked frozen or thawed. If baking frozen, you may need to adjust cooking time.
• Serve with tartar sauce (see recipe below) and lemon.
• Place all ingredients in a bowl and mix to combine. Refrigerate for 30 minutes before serving.