This is somewhat of a repeat post. That is, it was originally posted on my other blog; however, I’m in the process of consolidating them, so I’m moving this post first. Additionally, I’ve tweaked the recipe a little bit, so the altered recipe will be included in this post.
These salmon cakes are my favorite quick meal to make, and at any given time, we have at least a dozen of these in the freezer, ready to be baked at the first sign of me not having time to put together something else for dinner (that is, the days that Isak decides that napping isn’t of importance or on the schedule). They can be paired with mashed cauliflower, cauliflower rice, salad, baked acorn squash, or whatever else you feel like serving with them. My favorite way to have them is on a bed of greens, tossed with a little dill dressing.
1-14.5 oz can wild caught salmon
1 C cooked and mashed sweet potato
2 lg eggs, beaten
1/2 C almond flour
2 Tbsp minced Italian parsley (flat-leaf)
3 scallions, sliced thin
1 Tbsp Old Bay seasoning
3 tsp dried dill
1 tsp salt
1 tsp hot sauce
1/2 tsp paprika
1/4 tsp black pepper
zest from 1 lemon
juice from 1 lemon
2 Tbsp liquid fat (I use olive oil or melted ghee most of the time)
1.–Preheat oven to 425. Cover large baking sheet with parchment paper.
2.–Drain liquid from salmon and flake fish into large bowl. I remove the round bones but leave the tiny wispy ones. They’re edible and have a lot of good minerals. Add sweet potato, eggs, almond flour, parsley, scallions, Old Bay, dill, hot sauce, paprika, black pepper, lemon zest, and lemon juice. Mix well. Chill 10 minutes.
3.–Brush parchment with some liquid fat. Use 1/3 C measure to form cakes. If you want to freeze them, you would freeze them on an ungreased, parchment-lined sheet at this point. Once frozen, they can be taken off the sheet and stored in a plastic bag in the freezer. Brush tops of cakes with additional liquid fat.
4.–Bake 20 minutes, flip cakes over, and bake another 10 minutes. If you started from frozen, you would bake 20 minutes, flip cakes over, and bake another 20 minutes.
These can also be made with shredded chicken, tuna, or crab. I’m sure you could use whatever protein will taste good with the included spices.