Spicy Salmon Cakes

Well, if there is anything I eat a lot of, it’s salmon. I think it is a great food source for pescatarians in general because of the hefty omega-3 content (not to mention it is also delicious). I do fall prey to being bored with fish and sometimes you have to find a way to mix things up a bit with your recipes. These Spicy Salmon Cakes are a great way to feel like you’re eating a cheat meal but are still sticking to your diet!

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Spicy Salmon Cakes

Serves 6

Ingredients:

3/4 can of pink salmon or 10oz of fillets

1 egg

1/2 a large sweet potato (200g)

1/4 cup of almond flour

2 scallions

1 tsp garlic

1 tbsp of Flavor God Spicy Everything

1 tbsp coconut oil/ghee/butter/whatever you dig

 

Preheat your over to 415-425 degrees.

Shred the salmon and pick out any bones if you are dealing with the canned salmon or just grind up the fillets in a food processor. Mash the sweet potato (skinned) into the salmon and add the remainder of the ingredients. Grease a cookie sheet with the oil of your choosing and form about a 1/4 of a cup of the salmon mix into a ball, then mash it into a patty-like burger thing.

Cook for fifteen minutes on the first side, take it out and flip the cakes, then continue cooking for another ten to fifteen minutes. Enjoy ๐Ÿ™‚ I like eating mine with either garlic roasted veggies, brown rice, or kimchi. I have also dined on some avocado deviled eggs with it too. ๐Ÿ˜‰

 

Macros Per Cake

Calories: 140

Fats: 7.1g

Carbs: 8.4g

Fiber: .5 g

Protein: 12g

 

โค Sam

 

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3 thoughts on “Spicy Salmon Cakes

    • S.G. Kilbride says:

      V,

      Literally, so effing easy. I have used canned and I always just buy whatever is on sale because I am not that picky. The only thing that sucks is having to go through the meat to pick out the bones, etc so you might be better off just buying the fillet and throwing it all into a processor. It’s really not hard to pick out the bones but just a bit of a hassle. I’d also recommend really spraying the sheet down with some sort of PAM or oil to make sure they don’t stick.

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