I love the idea of crab cakes, but most of them are made with mayonnaise, and mayonnaise..uhh. I can’t.
These salmon cakes are a pretty delicious alternative, and straight from the Whole 30 book.
Prep: 15 min
Cook: 30 min
•3 6-ounce cans wild-caught salmon (boneless, skin removed)
•1 cup canned sweet potatoes
•1/2 cup almond flour
•2 scallions, thinly sliced
•2 tsp dried parsley
•2 tsp dried dill
•1 tsp salt
•1/2 tsp paprika
•1/4 tsp ground black pepper
•2 Tbsp coconut oil
•lemon wedges for serving (optional)
PREHEAT oven to 425* and cover a large sheet with parchment paper.
DRAIN the liquid from salmon, crumble fish in large mixing bowl using fork. Add the other ingredients (except coconut oil) and mix well.
BRUSH the parchment paper with the melted coconut oil. Use a 1/3 measuring cup to scoop cakes and then drop on parchment. Flatten patties with hand.
BAKE for 20 minutes, then flip each pattie and bake another 10.
SERVE with additional scallions and lemon.