Oven Fried Salmon Cake Recipe
Oven fried salmon cakes
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
These are a delicious way to get your omega-3s. We use tinned wild-caught salmon, which contains fewer toxins than farmed salmon.
Course:
Gluten-free, Main Course, Paleo
Servings: 2
Ingredients
- 1 415g can Wild caught pink or red salmon
- 1 cup Cooked sweet potato (mashed)
- 2 Eggs (beaten)
- 1/2 cup almond flour
- 1/2 cup parsley (minced)
- 2 spring onions (very thinly sliced)
- 1 tbsp old bay / all spice seasoning
- 1 tsp salt
- 1 tsp hot sauce (not for the kids!)
- 1/2 tsp paprika
- 1/4 tspn black pepper
- 1 zest of one lemon
- 2 tbsp butter or ghee (melted)
Instructions
-
Preheat oven to 220 degrees
-
Drain the liquid from the salmon, remove the bones, and crumble into a large mixing bowl
-
Add the sweet potato, eggs, almond flour, spices, hot sauce and lemon zest. Mix well and refrigerate for 10 minutes
-
Brush some baking paper with the ghee and use a 1/3 measuring cup to scoop the cakes and drop them on to the paper
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Patties should be 2.5 inches across and 1 inch think
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Brush the tops with ghee and cook for 20 minutes. Flip and bake for another 10 mins until golden brown and crispy. Serve with lemon.
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Serve with lemon.
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