Salmon is a great protein that's lean and full of good omega fats. Pan seared, oven roasted, grilled, crusted, you name it, there's endless possibilities. It is almost always on our weekly menu but sometimes I like to mix up textures and not have the plain ol' fillet of fish. Salmon cakes are a great way to do that and it also helps to sneak in some veggies from picky eaters.
These salmon cakes are very versatile and can be made using tuna, mahi mahi or even chicken.
*Makes About 10 Patties*
Ingredients: 3 Salmon Fillets (4oz. each)
2 cups Sweet Potatoes (peeled/cubed)
Paprika 1 Egg (for dairy allergies use breadcrumbs or coconut flour) Small Onion (finely chopped)
2 tbsp Cilantro (finely chopped)
1 tbsp Garlic/Ginger Paste
Salt/Pepper (to taste)
1/2 tsp Red Chili Pepper (or to taste)
1/4 tsp Turmeric 1/4 tsp Cumin Powder
1/4 tsp Coriander Powder
1/2 Lemon (juiced/zested)
1 cup Gram Flour (all purpose can be used if not gluten free)
Oil for pan frying
Click on the images below for the step by step instructions.