No Fuss Salmon Cakes

I got this recipe originally from  "It Starts with Food" (ISWF) the book by the people that started the Whole30 program. I don't really like salmon or sweet potato, but something about these are so delicious! Try them and let me know what you think!

RECIPE:

 Ingredients:
  • 1 can (14.75 oz) wild-caught pink or red salmon
  • 1 cup canned sweet potatoes (I use fresh sweet potato)
  • 1 large egg 
  •  ½ cup almond flour
  • 2 Tbsp minced fresh parsley (or 2 tsp dried)
  • 2 scallions, white and green, very thinly sliced
  • 2 Tbsp minced fresh dill (or 2 tsp dried)
  • 1 tsp hot-pepper sauce
  • ½ tsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbsp clarified butter or coconut oil, melted
Equipment needed:
  • Oven
  • Baking sheet (cookie sheet works also) 
  • Large spoon (I use a guac smasher) for mixing
  • Large mixing bowl
  • 1/3 cup measuring cup (or 1/4 cup) your choice
  • Brush
  • Parchment paper (optional)
Preheat oven to 425° F and cover a large baking sheet with parchment paper. (I don't use parchment and they come out just fine)




*If you are using a fresh sweet potato, rinse with water, and puncture it with a fork all over then wrap with plastic wrap, microwave for 9-12 minutes or until it is soft. Peel and use in place of the canned sweet potato (Be careful they are HOT out of the microwave!)




Drain the liquid from the salmon, and using your fingers, crumble the fish into a large mixing bowl, removing bones. Add all the remaining ingredients—except the butter—and mix with a wooden spoon/smasher until well combined. Pop into the fridge to chill for 5-10 minutes.


Brush the parchment paper (or baking sheet) with some of the melted butter, then use a 1/3 cup measuring cup (or the 1/4 cup) to scoop out salmon mixture and drop onto the parchment. The cakes should be about 2½” wide and about 1” thick. The reason I use the 1/4 cup measuring cup is because it makes the cakes a little thinner and they tend to come out a bit more crispy.....I like crispy!

Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake 10 minutes more, until golden brown and crisp. Serve with a squeeze of lemon juice and Tartar Sauce.

Do yourself a favor and double the recipe once you try these they will not be around long!!!


15 comments:

  1. Thank you for posting! I've been putting off making these because I could never find a Whole30 compliant can of sweet potatoes. I never thought of microwaving a fresh one and I've got a bag of sweet potatoes in the refrigerator at the house! So, it looks like I'll be making No-Fuss Salmon Cakes tonight! YAY!
    p.s. And I like crispy too!

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    1. Awesome, let me know how they turn out and if you have any questions let me know!

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    2. how many servings does this make?

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    3. As posted 3-4 Servings. I always double or triple it, they are excellent for breakfast cold too!

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  2. For one reason or another, it looks like the reply that I sent the other day didn't post. But I did want to let you know that, yes, I did try these and they were WONDERFUL! I love how you used fresh sweet potatoes and the 1/4 cup measurement made them ABSOLUTELY PERFECT - Just like we like them - CRISPY! Do you happen to have any other recipes I can try?

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  3. There are a bunch of recipes on the site - if you go to www.whole360challenge.com on a computer, in the right sidebar there is a recipe widget. Its kind of clunky at the moment (sorry) I am working on re-doing the site to make navigation easier. If you have any questions on those recipes let me know! (I specifically recommend the Paleo Slaw!

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  4. can you use arrowroot instead of almond flour?

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    Replies
    1. You could try it, but Arrowroot is more of a thickener than a binder. Tapioca Flour, or even Coconut Flour might be a better option.

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  5. I made these with coconut flour (because, dang is almond flour expensive) and they turned out SO dry. Does almond flour dry it out less? If so, I'll spring for it.

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    Replies
    1. I have found that coconut flour doesn't have a 1:1 ratio with Almond flour, you could add more liquid to make it less dry. I also found Almond flour is better overall for this recipe, its definitely worth it!

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    2. Almond flour a lot more reasonable at Trader Joe's than most stores

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  6. Not to complain, but it would be really nice if you had a printable version of the recipe.

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    Replies
    1. Kimberly, I don't think you are complaining and its a great suggestion. I am actually working on transitioning this site to Wordpress and making it fancy...to include recipe cards that are printable. Life keeps getting in the way so the process I thought would take a month is now past 6 and counting. Stay tuned though it will happen!

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  7. Do you suppose mashed butternut squash could be substituted for the sweet potato?

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    Replies
    1. I imagine it would work, if you decide to try it please let me know how it turns out!

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