Canned Salmon Fish Cakes Recipe

5 from 1 vote

No leftover cooked salmon to add to your fish cakes? Use canned salmon instead, with plenty of fresh parsley, cumin, paprika, and lemon juice.

Course Main Course

Cuisine American

Keyword cake, canned salmon, paleo, recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings people

Calories 162kcal

Prick the sweet potato all over with a fork, place in damp paper towels, and pop in the microwave on high for 8 minutes.
1 large sweet potato
Let it cool before cutting it in half and scooping out the flesh.
Combine almond meal, onion, parsley, lemon juice, eggs, spices, and salmon.
⅔ cup almond meal, 2 tbsp. finely chopped onion, ¼ cup packed fresh parsley, 1 tbsp. lemon juice, 1 tsp. cumin, 1 ¼ tsp. paprika, 3 large eggs, 10 oz. canned wild salmon, Salt and pepper to taste
Add the sweet potato flesh to the mixture. Make sure it’s cool enough so that it won’t start cooking the eggs.
Form evenly shaped patties, with about ⅓ cup of the mixture per patty.
Place them on a baking sheet and in the fridge for about 30 minutes.
Heat a large frying pan over medium-high heat and add a good amount of ghee.
Ghee
Cook the patties for about 5 to 6 minutes on each side. Proceed in 2 or 3 batches.
Lemon wedge + mixed greens for serving