Recipe courtesy of Empowered Sustenance
Salmon cakes- Paleo, autoimmune, gluten-free, dairy-free
Serves: Makes 6-7 salmon cakes (2-3 servings)
INGREDIENTS
For the salmon cakes:
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2 6oz. cans wild salmon, liquid drained
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1/4 cup sweet potato or butternut squash puree (canned or fresh)
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2 eggs
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2 Tbs. coconut flour
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1/4 cup finely sliced scallions
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2 tsp. coconut aminos
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1 tsp. Dijon mustard
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Pinch of salt and pepper
To brown before serving:
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2 Tbs ghee or coconut oil
Optional for serving:
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Mayonnaise (Primal Kitchen is a good brand)
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Fresh lemon
INSTRUCTIONS
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Line a baking sheet with parchment paper and preheat the oven to 350.
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In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
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Bake patties until firm, about 30 minutes.
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If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
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When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.
Enjoy these salmon cakes with soup or salad. These also make a hearty breakfast, topped with over-easy eggs.