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Salmon Cakes

These little salmon cakes are fairly easy to make and work great for a quick source of protein. Salmon has earned a reputation for an abundant source of omega 3 fatty acids which eradicates inflammation, increases brain function, improves overall cell function and so much more. The coconut flour replaces regular flour or breadcrumbs and the sweet potato adds moisture and a hint of sweetness. I love to add these cakes to a salad and top them with yogurt and dill. Simple pleasures!

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Salmon Cakes
Easy to make salmon cakes work great for a quick source of protein.
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Ingredients
Servings
Ingredients
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Instructions
  1. Set the oven to 350°F and line parchment paper on a cookie sheet.
  2. Whisk the eggs and add it to a bowl with the rest of the ingredients. Mix well with a fork.
  3. Using a lid to a small mouth mason jar, pack in the salmon to form round cakes. Turn upside down and let the cakes fall out of the lid.
  4. Bake the salmon cakes for approximately 30 minutes.
  5. If you want a little bit more browning like a burger, heat the cakes in a skillet with some grass fed butter, ghee or coconut oil for a couple minutes per side.
  6. Put your favourite topping on the cakes such as greek yogurt with dill and chives!
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