Lemon Dill Salmon Cakes
Ingredients
- 1 cup roasted and mashed sweet potato, skin removed (about 1 medium-large sweet potato)
- 1/2 medium onion, diced
- 8 oz wild alaskan salmon, canned (I use Wild Planet foods)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 2 medium eggs
- 2 tbsp dijon mustard
- 3 tbsp fresh dill, chopped
- 3 tbsp fresh lemon juice
- salt
- fresh cracked pepper
Instructions
- If you don’t have a cooked sweet potato: Preheat oven to 400ºF. Wash your sweet potato, and then pierce a small hole in it with a knife. Place in the oven and bake for about 20-30 minutes. Let cool, then peel. Mash with a fork.
- Heat a skillet over medium heat, then spray with avocado oil to coat it thoroughly. Add the finely diced onion and sauté until its translucent and soft, about 8 minutes. Wipe skillet clean of onion debris to prepare it for frying the salmon cakes.
- In a large bowl, add the mashed sweet potato, onion, eggs, dijon, almond flour, coconut flour, lemon juice, dill, and salmon. Season with cracks of fresh pepper and salt. Mash the mixture together with your hands or a large spoon until everything is thoroughly combined.
- Heat the pan to medium-high heat, and spray with avocado oil again. Once the oil is warm, form small patties of the salmon mixture using your hands. About 1/3 cup per cake is my approximate size. Place the cakes in the hot oil, leaving enough room between them so that you will be able to flip them with a spatula. I usually do 2-3 cakes per batch.
- After about 2 minutes, check the bottom of the cakes. If they are golden brown, flip them. Be watchful—2 or 3 minutes per side goes by quickly! Because the salmon is canned, its already cooked. They will brown quickly, so be sure to keep checking them to prevent burning. Cook for another 2 minutes or so on the opposite side.
- Remove cakes to a plate lined with a paper towel to dry any oil.
- Repeat this process until all cakes are cooked. Serve warm with more fresh dill and lemon.
- I love to place them on a bed of greens with raw veggies, a little honey mustard dressing. Enjoy!
Notes
Can be stored in an airtight container in the refrigerator for up to one week.