Writer and Photographer Kyndra Kelly
Healthy, light and delicious, salmon cakes are easily prepared with ingredients you may already have on hand! Great served over a salad, or just by themselves. Feel free to change up the herbs or veggies according to your taste! Use my “secret” sauce or your favorite store-bought aioli.
Prep time: 20 minutes. Cook time: 10 minutes.
1/2 sweet potato, cooked, mashed
1 (14.75 oz) can salmon
2 tablespoons chopped cilantro or parsley
2 tablespoons finely diced celery
2 tablespoons finely diced red pepper
1/4 cup almond flour
2 tablespoons finely chopped red onion
2 tablespoons avocado oil mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayo sriracha, to taste
1/2 a lime
salt and pepper, to taste
Remove skin and bones from canned salmon and crumble into a large bowl. Add all ingredients and mix until combined.
Heat a skillet with oil (I used coconut oil). Using a 1/4 cup measure, scoop some mixture out and form into a patty. Place in pan and let sizzle until desired brownness. When flipping, be careful not to break apart your patties as they can be fragile.
Use a plastic ziplock bag to drizzle the sauce, and make them look pretty!