Salmon cakes are relatively easy to make and can last a couple of days in the fridge. This means you can make a batch that’ll be a great go-to for your dietary Omega-3 needs. The preparation typically doesn’t take much time at all. Most of the time spent on any fish cake is spent baking the cake patties because of making sure the fish is cooked thoroughly.
- 2 6oz. cans wild salmon (such as this brand), liquid drained off
- ¼ cup sweet potato or butternut squash puree (canned or fresh)
- 2 eggs
- 2 Tbs. coconut flour, available here (and you can find in Whole Foods)
- ¼ cup finely sliced scallions
- 2 tsp. coconut aminos, available here
- 1 tsp. Dijon mustard
- Pinch of salt and black pepper
- 2 Tbs ghee or coconut oil
- Fresh lemon
- Line a baking sheet with parchment paper and preheat the oven to 350.
- In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
- Bake patties until firm, about 30 minutes.
- If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
- When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.
If you are interested in reading more about this recipe and checking out similar recipes like it, please go to Empowered Sustenance’s page.