Salmon Sweet Potato Cakes - paleo

By tinathorn

Ingredients

• 2 cans (10 ounces, approx. 300g) of skinless, boneless salmon, drained of any water – wild
• 1/2 cup sweet potato, mashed
• 1/3 cup almond flour (nut free option: use flaxseed meal)
• 1/4 cup celery, finely chopped (about 1 stalk) – can sub bell peppers, carrots, green onions
• 1 egg
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 tsp. pepper

Details

Servings 6
Adapted from thelittlehoneybee.com

Preparation

Step 1

1. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, combine all ingredients and mix well.

3. Place mixture in the fridge for 15 minutes to allow to come together.

4. Meanwhile, pre-heat your oven to 425F.

5. Once mixture has set, drop 1/3 cup measures onto baking sheet – forming 6 medium-sized cakes.

6. Lightly press down in center to flatten.

7. Bake for 20 minutes.

8. Remove from oven, flip cakes and bake for another 10 minutes.

9. Allow to cool, serve with veggies/salad/soup or store in an airtight container in the fridge for up to a week.