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)|
|Blanched almond flour||1/4 Cup (4 tbs)|
|Scallions||3 , slice|
|Ground chipotle||1 1/2 Teaspoon|
|Ground cumin||1/2 Teaspoon|
|Olive oil||4 Tablespoon (approximately, for frying)|
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.
5.Serve and enjoy!