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Sweet Potato Salmon Cakes
These are from ‘It starts with food’ cookbook and I always double the recipe so the kids/ husband and I can eat these throughout the week. I eat them for breakfast with home-made mayo or throw them in salads as my protein and carb.
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Prep Time
15
mins
Cook Time
30
mins
Total Time
55
mins
Course
Lunch, Side Dish, Snacks
Cuisine
Seafood
Servings
3
servings
Ingredients
1x
2x
3x
1
5 oz can
wild caught salmon
I get mine from Costco (wild caught)
1
sweet potato
large, already roasted and skin removed (do this Sunday and put in fridge until you are ready to use with skin on)
1
egg
2
tbsp
almond flour
2
tbsp
fresh parsley
minced or 2 tsp dried
2
green onion
diced
2
tbsp
fresh dill
minced or tsp dried
1
tsp
hot sauce
1
tsp
paprika
1
tsp
Sea salt
1
tsp
pepper
2
tbsp
butter
or coconut oil melted
Instructions
Preheat oven to 425. Use parchment paper for this or a baking liner
After you drain and crumble salmon, mash up sweet potato & combine all ingredients except for butter/coconut oil.
Brush the pan/parchment paper with oil and then form mixture into patties. You want the to be about 2’’ wide and 1’’ thick.
Bake for 20 minutes then flip and return for final 10. I like to brush excess oil on top before final round in the oven.
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