Paleo Salmon Cakes

Not the prettiest but still fairly tasty and super easy to make.  I got this recipe from Everyday Maven.

My coworker mentioned making Salmon Cakes a few weeks ago. It seemed like it would be a quick and easy salad topper but, of course, I wanted to make it a little healthier so I took to Google and found this Paleo recipe.  

Ingredients

 

1 large sweet potato, Cooked and Mashed

2/3 cup almond meal (I used almond flour)

1/3cup packed finely chopped parsley (I didn't have so I used chopped basil and leeks)

2T finely chopped onion

1T fresh squeezed lemon juice

1/2 to 1 T hot sauce

1/2T kosher salt

1t cumin

1 1/4t paprika

1/2t fresh ground black pepper

2 large eggs

2 (14.75oz) canned salmon (I bought the kind with skin and bones per her recommendation)

2T Coconut Oil

 

Directions

 

Wash sweet potato and use a fork to poke several fork-holes in it. Wrap in a paper towel, place on a microwave safe plate and microwave until soft. I made this a day or two in advance and just kept in fridge til I was ready to use.

Let cool for a few minutes, remove potato flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl

Add almond meal, chopped basil and leeks (parsley if you follow real directions), onion, lemon juice, hot sauce, salt, cumin, paprika, black pepper and eggs (Be sure not to put eggs directly on hot potato flesh or they can begin to cook)

 

WARNING:  Canned Salmon looks nasty and it is even nastier removing the skin and bones but was pretty easy.  I just rinsed the salmon once done pulling bones out to insure I got all the little pieces. 

Take the canned salmon into your hand and look for the “split” where 2 or more pieces of salmon are pushed together into the can. This is the natural place to separate the salmon and where you will most likely find the majority of skin and bones. Use your hands to gently scrape the skin and bones off

Separate the salmon again if there are more “splits” and do the same thing.Finally, using your hands, crush the canned salmon through your fingers into the mixing bowl

 

Stir until well combined. Line a baking sheet or large plate (that will fit in your fridge) with parchment paper

 

Use a 1 / 3 measuring cup, scoop out evenly sized salmon cakes (flatten bottoms) until you have 12 patties

Chill in the refrigerator for at least 30 minutes or all day (this is also the point you would freeze any that are not going to be cooked in the next 12 to 24 hours  (I totally skipped this step because I did not want to wait)

 

Heat a large frying pan (big enough to hold six patties) over medium high heat. Once hot, add 1 tablespoon coconut oil or Ghee per six patties. Let fat completely melt and get very hot. Slowly add patties and cook for 4 minutes

Flip and cook another 4 minutes.  Serve hot over a mixed greens salad!  I'm not a huge fan of salmon but I did enjoy it this way. I'd love to try this recipe with tuna or crab next! Mmmm crab cakes!