Paleo Salmon Cakes

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!

I posted this photo of my creation in one of my favorite groups on FB, and I got a TON of requests for the recipe. Here is my issue I don’t always write down every recipe I create. WHOOPS! 

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!

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Paleo Salmon Cakes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8

Author Leandra Witchwood

Ingredients

• 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

Instructions

1. In a large bowl mix together potatoes, salmon, egg, and Salt & pepper.
2. In a skillet or large pan over medium-low, heat about 1T cooking fat.

3. Form lumpy patties using the salmon mixture, place in preheated pan and cook 5-10 minutes on each side.

4. Serve with a balsamic vinaigrette dressing and mixed greens.

Recipe Notes

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.

ENJOY!!

BB,

Leandra Witchwood