No fuss Salmon cakes

Remember the no-fuss salmon cakes I referred to a couple of posts ago?  How I said they were NOT fuss free.  Well, I found a way to make them fuss free!  So I wanted to share the recipe because they are so delish.  I got this recipe from It Starts With Food.

It calls for one can (14.75 oz) wild-caught pink or red salmon.  But this is what you have to pluck all those bones from.  Just buy the equivalent in the foil packs.  NO BONES!  Who knew?

1 cup canned sweet potatoes (the only place I could find sugar-free, just plain ole potatoes was at Whole Foods)

1 egg

1/2 cup almond flour

2 Tbsp minced fresh parsley (or 2 tsp dried)

2 scallions, white and green, thinly sliced

2 Tbsp minced fresh dill (or 2 tsp dried) ~ I’m not a fan of dill, so I omitted it

1 tsp hot pepper sauce (I used the cock sauce)

1/2 tsp paprika

1 tsp salt

1/4 tsp pepper

2 Tbsp clarified butter or coconut oil, melted

Preheat oven to 425.

Add all ingredients except the butter to a large bowl and mix well.  Put in the fridge for 5-10 minutes.

Brush your pan with some of the melted butter.

Use a 1/3 cup measuring cup to scoop out salmon mixture and make into “cakes” and put onto pan.

Bake for 20 minutes, flip and bake for 10 more minutes.

I served mine with some homemade mayo and relish for quick and easy tartar sauce.

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