I don’t even like salmon. That is unless it’s raw and melty delicious. Seriously, salmon sashimi is the food of the gods. But I digress. I don’t like cooked salmon. But I love crab cakes. A lot. And you know what? These salmon cakes are great, even for a cooked-salmon-hater like myself. And they’re even better dipped in some Jalapeno-Lime Mayo and some of The Best Guacamole. Do it.
Salmon Cakes
PrintIngredients
- 1 oz Salmon Filet 8-10, baked and cooled
- 1/2 cup Almond Flour
- 1 Tbsp small Onion or 1 Dried Minced Onion, minced
- 1 clove of Garlic minced
- 2 Eggs
- 1/4 cup Sweet Potatoes shredded
- Fresh Ground Black Pepper to taste
- Coconut Oil to fry
Instructions
- In a medium bowl, flake the salmon with a fork. Mix in the eggs, garlic, almond flour, sweet potatoes, onion, garlic, and pepper.
- Heat oil in a medium skillet over medium-low heat (I set my flame to 4). Scoop mixture into 3 inch patties, about 1/2 inch thick. In batches (whatever fits in your skillet), cook patties about 3-5 minutes on each side, until lightly browned. Watch carefully to make sure they don't burn. My first batch was a little crispy.
Recipe Notes
Recipe credit: http://cavemanstrong.com/2010/11/paleo-salmon-patties/
Allyson @ All Our Days
Oh, I like the addition of sweet potato! We’ll be trying these this week.
Norma
Is the shredded sweet potato supposed to be cooked or raw?
Kendra Benson
Uncooked. They will cook and soften as you fry the cakes.
Norma
Thank you for your prompt reply.
Jessica
Can you used canned salmon for this?
Sheila
Is that 8-10 oz salmon?