Easy Paleo Salmon Cakes

11 25 88
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 7
Easy Paleo Salmon Cakes
Health Rating
Healthy Vegetable Packed Paleo Salmon Cakes! Super easy, super simple, super delicious!

Ingredients


142 gm Atlantic salmon,wild, boneless (canned or finely diced; salmon skin off; .see notes)
1/2 tsp Garlic (minced)
1/3 cup Sweet potato (squash or pumpkin; pureed or mashed)
3 tbsp Coconut flour (see notes)
1/4 tsp Paprika (or smoked paprika)
1/4 tsp Kosher salt (or sea salt)
1/4 tsp Black pepper
1/4 tsp Curry powder (optional)
1 tsp Rosemary, dried (1 fresh sprig)
2 medium egg Egg
1 tbsp Coconut oil (or butter for the pan)

Instructions


  1. First mash up your salmon. If you are using fresh versus canned, remove any extra skin.
  2. Place your salmon in a bowl and then add in your mashed or pureed veggies (see notes for cooking options). You can used canned pumpkin or sweet potato for a fast prep. Mix together.
  3. Next add in coconut flour 1 tbsp at a time. You will need only 3-4 tbsp depending on the type of salmon you use. Then mix in herbs and seasonings. Mix Together.
  4. Lastly, add in your 2 eggs.
  5. Mix well until the batter is thick enough to get be able to form patties. If batter is too runny, add 1 tbsp more coconut flour.
  6. Form into 8 small balls or roll into larger 5-6 balls.
  7. Lay them on parchment paper.
  8. Press them into patties/cakes so they are around 1 inch thick.
  9. Now turn on your skillet to medium high. Add your butter or oil.
  10. Once heated, add in 3-4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
  11. Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 3-4 patties/cakes.
  12. Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.
  13. This dish pairs great with steam veggies.  I added a sprinkle of Pomegranate seeds to make it more of a holiday dish.

Notes:

Quick Tips:
If you choose to use fresh squash, simply cut squash in half, remove seeds, and place in a microwave safe bowl with 2 tbsp water. Cook on high for about 3-4 minutes. Scoop inside and then mash or puree with blender.
If you are using Canned veggies, you might need to add that extra coconut flour or an egg white for binding.


Nutrition Facts

Per Portion

Calories 88
Calories from fat 56
Calories from saturated fat 33
Total Fat 6.2 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.2 g
Cholesterol 60 mg
Sodium 115 mg
Potassium 155 mg
Total Carbohydrate 2.3 g
Dietary Fiber 0.7 g
Sugars 0.6 g
Protein 5.9 g

Dietary servings

Per Portion


Meat 0.2
Meat Alternative 0.1

Energy sources


Pygal10%407.8435710761999111.7846285249858263%423.26089652709265271.344988910027227%314.74998632624266136.327193559754810%63%27%CarbohydratesFatProtein
Recipe from:
Appetizer
Main
Side