WHOLE30 NO FUSS SALMON CAKES RECIPES

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WHOLE 30 NO-FUSS SALMON CAKES RECIPE | YUMMLY



Whole 30 No-Fuss Salmon Cakes Recipe | Yummly image

Whole 30 No-fuss Salmon Cakes With Salmon, Canned Sweet Potatoes, Egg, Scallions, Parsley, Dill, Paprika, Black Pepper, Clarified Butter

Provided by TrishaPayne54814

Total Time 45 minutes

Yield 4

Number Of Ingredients 9

6 ounces salmon cans wild caught, boneless
1 cup canned sweet potatoes
1 egg
2 scallions thinly sliced
2 tablespoons parsley minced or 2 tsp dried
2 tablespoons dill minced or 2 tsp dried
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons clarified butter or ghee, or melted coconut oil

Steps:

  • Preheat oven to 425, and cover a large baking sheet with parchment paper
  • Drain the liquid from salmon, crumble fish into a large mixing bowl, add potatoes, egg, almond flour, scallions, parsley, dill, salt, paprika, and pepper and mix.
  • brush paper with melted fat. use 1/3 cup to scoop the cakes and drop them on the paper. flatten patties with hand.
  • bake for 20 minutes then flip patty and return to oven. bake until golden brown about 10 more minutes.

Nutrition Facts : Calories 190 calories, CarbohydrateContent 16 grams, CholesterolContent 90 milligrams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 12 grams, SaturatedFatContent 4.5 grams, SodiumContent 95 milligrams, SugarContent 4 grams

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NO FUSS SALMON CAKES RECIPE | SPARKRECIPES
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NO FUSS SALMON CAKES | SPORTS CHIROPRACTIC INSTITUTE
Jan 05, 2019 · Instructions. Preheat the oven to 425*F and cover a large baking sheet with parchment paper. Drain the liquid from the salmon and crumble the fish in to a large mixing bowl, flaking the fish with a fork. Add the sweet potato, egg, almond flour, scallions, parsley, dill, slat, paprika, and pepper and mix well with a wooden spoon.
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NO FUSS SALMON CAKES RECIPE | SPARKRECIPES
Preheat oven to 425° F and cover a large baking sheet with parchment paper. Drain the liquid from the salmon, and using your fingers, crumble the fish into a large mixing bowl, removing bones. Add all the remaining ingredients—except the butter—and mix with a wooden spoon until well combined. Pop into the fridge to chill for 5-10 minutes.
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