Whole 30 No- fuss salmon cakes***
whole 30 created by melissa joulwan
INGREDIENTS:
- 3 (6 ounce) can wild-caught pink or red salmon
- 1 cup cooked (or canned) sweet potato, mashed
- 1 large eggs, beaten
- 1/2 cup almond flour
- 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
- 2 scallions, white and green, very thinly sliced
- 2 tablespoons dill (2 teaspoons if dried)
- 1 teaspoon salt
- 1 teaspoon hot sauce (optional , i omit)
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- zest from 1 lemon
- 2 tablespoons ghee, melted
GARNISH WITH ANY OF THESE:
- minced fresh parsley
DIRECTIons:
Preheat the oven to 425 and cover a large baking dish with parchment paper
drain the liquid from the salmon and crumble the fish into a large mixing bowl, removing the bones and flaking fhte fish with a fork. add the sweet potato, egg, almond flour, scallions, parsely, dill, salt, paprika, and pepper and mix will with wooden sppon.
brush the parchment paper with the melted fat, then use a 1/3 cup measuring cup to scoop the cakes and drop them onto the parchment. flatten the patties with your hand until they are uniform in thickness.
bake 20 minutes, then flip each patty with a spatula and return to the oven. bake unitl golden brown, about 10more minutes.
serve with sliced scallions and lemon wedges for squeezing over the top, if desired.
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