Sweet Potato Salmon Cakes
Even though I'm a Seattle native, I admit that salmon cakes were never at the top of my food choice list. I always thought they were either greasy or dry, crumbly, or just plain fishy. Then I discovered wild-caught red salmon, paired with sweet potato, and all of my concerns about salmon cakes went away. These babies are baked in the oven and don't contain bread, omitting any chance for greasy or overly dry cakes. If you've never tried salmon cakes before, this may be the recipe to convince you. Also, they are paleo, gluten-free, dairy-free, and sugar-free (I feel like I owed you one after last week's indulgent cake recipe).
- 2 (14.75 ounce) cans wild red salmon (boneless and skinless)- you can also use fresh salmon if that's available to you. Have your fish monger remove skin and bones.
- 2 eggs
- 6 green onions, minced
- 2 C sweet potato, cooked and mashed (you can either boil the sweetie, or cut into cubes and roast)
- 1 C almond flour
- 1 lime, juiced
- 1 TSP hot sauce
- 2 TSP dill
- 4 TBS fresh minced parsley
- 4 tablespoons coconut oil
- Preheat oven to 425.
- Drain salmon and pick out all of the good meat you want to use.
- In a medium sized bowl, combine all ingredients except the butter or coconut oil. Use a large fork or potato masher to mix until well combined.
- Form into patties that are no more than one inch thick.
- Cover baking sheet with parchment paper, then lightly grease paper with butter or coconut oil.
- Place cakes on baking sheet at least 1 inch apart (you will likely have to cook at least 2 batches)
- Bake 20 minutes, then flip and bake another 10 mins. Remove from oven.
- Serve warm with homemade avo mayo sauce (avo mayo + lime juice + fresh dill + salt and pepper). They also taste excellent cold on top of salad, or inside of a pretzel bun, masquerading as a burger (just sayin').