I got creative last night! Please share, these were so good. Clean Eating Paleo Salmon Cakes Ingredients (Makes approximately 12): 1 large yam or sweet potato (about 10-ounces), peeled, cooked and mashed ⅔ cup almond meal ⅓ cup packed finely chopped Italian Parsley 1 small finely chopped onion 3-5 cloves minced garlic (fresh) ½ to 1 Tablespoon hot sauce (I used Melinda’s Habanero) ½ Tablespoon Himalayan 1 teaspoon cumin 2 teaspoons smokey paprika ½ teaspoon freshly ground black pepper 2 large eggs 16 ounces fresh baked salmon or canned Coconut oil for cooking Method: Preheat oven to 375 and bake your yam until soft. This can be done ahead of time. Let cool if just baked. In a mixing bowl add all ingredients. Pay attention before adding salmon. Make sure all skin and bones are removed. Mix thoroughly. And form patties. I made roughly 1 dozen. Heat coconut oil in skillet, my favorite is cast iron. You will need to divide, my skillet comfortably cooked 4 patties at once. Place patties in skillet and cook approximately 6 min on each side until golden. Keep the cooked cakes in a 170 degree oven while the rest are cooking. I would love to know what you serve with this dish. We chose a great salad and roasted asparagus. Note: These salmon cakes can be made up to a day ahead and stored in the fridge. They will hold together nicely. Placing the cakes on parchment paper prior to cooking keeps them from sticking together. See comments below for the blog post. :)
Posted on: Mon, 01 Sep 2014 19:00:01 +0000
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