Salmon is one of my favorite foods, but I have always HATED Salmon Cakes. (I feel much the same about crab cakes.)
I could never really put my finger on why I disliked them so much. THEN, I realized how much filler typical recipes add to both salmon and crab cakes!
No wonder I didn’t like them. I wasn’t getting much Salmon or Crab at all!!!!
We are talking Salmon and Crab Cakes here, not pancakes!! Fillers are not that necessary!
Also, I follow a very specific lifestyle. I don’t eat added sugar. I rarely eat grains, and I avoid wheat like the plague. You see wheat and my digestive tract don’t play nice together. I am sure you can understand.
SO!! Being the determined person that I am, I set out to make a Salmon Cake I could enjoy! One with loads of fresh Salmon instead of cheap fillers! Fillers!!!! BLECK!
Which means I had to go back to my kitchen and figure out how I made my first batch of delicious Salmon Cakes. OH DARN! Right?
After some delightful testing and sampling, I have a solid recipe for you to share and enjoy!!! Or you can keep it all to yourself. I will not judge!
Paleo Salmon Cakes
- 1 lb raw Salmon fillet deboned & roughly chopped
- 1 C Roasted Sweet Potato roughly chopped with some smashed
- 1 Large Egg beaten
- Salt and Pepper to taste
- Cooking fat
- Lemon and dill optional
In a large bowl mix together potatoes, salmon, egg, and Salt & pepper.
In a skillet or large pan over medium-low, heat about 1T cooking fat.
Form lumpy patties using the salmon mixture, place in preheated pan and cook 5-10 minutes on each side.
Serve with a balsamic vinaigrette dressing and mixed greens.
Each cake will be delicate, remember to use caution when flipping and when removing them from the pan.
I used leftover roasted sweet potatoes for this recipe. Add about 25 minutes of cook time to roast the potatoes.