These healthy and delicious salmon cakes have tons of flavor, with mashed sweet potato, smoky chipotle, and scallions. I ate a ton of these during my Whole30!
Boneless salmon | 6 Ounce , can (skinless) | |
Mayonnaise | 1/4 Cup (4 tbs) | |
Mashed sweet potato | 1 Cup (16 tbs) | |
Egg | 1 | |
Blanched almond flour | 1/4 Cup (4 tbs) | |
Scallions | 3 , slice | |
Ground chipotle | 1 1/2 Teaspoon | |
Ground cumin | 1/2 Teaspoon | |
Salt | 1/2 Teaspoon | |
Olive oil | 4 Tablespoon (approximately, for frying) |
MAKING:
1.In a large bowl, stir to combine all the ingredients.
2.Using a large 3-Tbsp cookie scoop, portion the cake mixture into your hands and flatten it out into a patty about 1/2" thick.
3.Heat a large nonstick skillet over medium heat, then add enough olive oil to coat the bottom of the pan, about 3 tablespoons.
4.Pan fry the salmon cakes in the oil for about 3 minutes on each side until golden, in batches if needed.
SERVING:
5.Serve and enjoy!