WHOLE 30 SALMON PATTIES RECIPES

SALMON CAKES WHOLE30 - BIGOVEN.COM

Salmon Cakes Whole30 - BigOven.com image

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Total Time 45 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 8

Ingredients

1 15 oz can salmon skin and bones removed
OR 3 6-oz cans bonelss skinless salmon
1 cup Canned sweet potatoes, no sugar Or leftover mashed yams
1 egg
1/2 cup almond flour
2 teaspoons dried parsley
2 teaspoons dried dill
2 tablespoons clarified butter or coconut oil

Steps:

"Preheat oven to 425 and cover a large baking sheet with parchment paper (or wax paper). 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. Add the sweet potato, egg, almond flour, parsley, dill, salt, and mix well with a wooden spoon. Brush the parchment paper with the melted fat, then use a 1/3 cup measuring cup to scoop the cakes and drop them onto the parchment. Flatten the patties with your hand until they are uniform in thickness. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake until golden brown, about 10 more minutes."

Nutrition Facts : Calories 1460 calories, FatContent 81.486544 g, CarbohydrateContent 47.438 g, CholesterolContent 422.6056 mg, FiberContent 13.1759998512268 g, ProteinContent 124.141892 g, SaturatedFatContent 17.2868408 g, ServingSize 1 1 Serving (807g), SodiumContent 1681.544 mg, SugarContent 34.2620001487732 g, TransFatContent 44.1001136 g

SALMON CAKES WHOLE30 - BIGOVEN.COM

Salmon Cakes Whole30 - BigOven.com image

""

Total Time 45 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 8

Ingredients

1 15 oz can salmon skin and bones removed
OR 3 6-oz cans bonelss skinless salmon
1 cup Canned sweet potatoes, no sugar Or leftover mashed yams
1 egg
1/2 cup almond flour
2 teaspoons dried parsley
2 teaspoons dried dill
2 tablespoons clarified butter or coconut oil

Steps:

"Preheat oven to 425 and cover a large baking sheet with parchment paper (or wax paper). 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. Add the sweet potato, egg, almond flour, parsley, dill, salt, and mix well with a wooden spoon. Brush the parchment paper with the melted fat, then use a 1/3 cup measuring cup to scoop the cakes and drop them onto the parchment. Flatten the patties with your hand until they are uniform in thickness. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake until golden brown, about 10 more minutes."

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