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!
Spicy Salmon Cakes
3/4 can of pink salmon or 10oz of fillets
1/2 a large sweet potato (200g)
1/4 cup of almond flour
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 🙂 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. 😉
Macros Per Cake
Fiber: .5 g