Print

Oven fried salmon cakes

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2
Author Stephen Ward (MSc)

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

  1. Preheat oven to 220 degrees

  2. Drain the liquid from the salmon, remove the bones, and crumble into a large mixing bowl

  3. Add the sweet potato, eggs, almond flour, spices, hot sauce and lemon zest. Mix well and refrigerate for 10 minutes

  4. 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

  5. Patties should be 2.5 inches across and 1 inch think

  6. 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.

  7. Serve with lemon.