Salmon Cakes

SERVES 4
PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes

Ingredients :
1 6-ounce cans wild-caught salmon (boneless, or bones removed)
1 lb of baked salmon
1 cup canned sweet potatoes (I didn’t have, so left out)
1 egg
½ cup panko flakes (use almond flour for gluten free)
2 scallions, thinly sliced, plus extra for garnish
2 tbsp fresh parsley, minced (or 2 teaspoons dried)
2 tbsp fresh dill (or 2 teaspoons dried)
1 tsp salt
½ tsp paprika
¼ tsp ground black pepper
2 tbsp clarified butter, ghee, or coconut oil
Lemon wedges for serving (optional)

Optional: Dill yogurt sauce. 1/2 cup of low fat yogurt with a tsp of dill, minced garlic, and salt) 

Instructions:
1. Preheat the oven to 425°F and cover a large baking sheet with parchment paper.

2. Drain the liquid from the salmon and crumble the fish into a large mixing bowl, removing the bones and flaking the fish with a fork. (You can find de-boned canned salmon at your local health food store- that will save you about 10 minutes of prep time.)

3. Add the sweet potato, egg, panko, scallions, parsley, dill, salt, paprika, and pepper. Mix well with a wooden spoon.

4. Brush the parchment paper with your choice of melted fat, then use a ¾-cup measuring cup to scoop the cakes and drop them onto the parchment paper. Flatten the patties until they are uniform in thickness.

5. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake until golden brown, about 10 more minutes. 

6. Serve with sliced scallions and lemon wedges for squeezing over the top, if desired. 

While these salmon cakes are a complete meal on their own, I paired them with a warm kale salad. They also go well with  sautéed green beans or grilled asparagus.
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They also reheat beautifully, so make a double-batch and enjoy these for breakfast the next day. Top two cakes with some wilted spinach and a fried egg. Yum!

Note: Look for wild-caught to ensure you're getting the highest level of nutrition, especially anti-inflammatory omega-3 fatty acids like EPA and DHA. These fatty acids come from the food wild salmon eat, like algae and krill. Farmed salmon don't eat these foods, so they don't contain the same healthy fats.