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!!!