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)
1/2 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.