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veggie-packed salmon cakes with avocado salsa

Veggie Packed Salmon Cakes


Ingredients

Scale
  • 5 oz salmon (canned or fresh)
  • 1/2 tsp garlic (minced)
  • 1/3 cup sweet potato, squash, or pumpkin (pureed, mashed, or mixed together)
  • 3 to 4 tbsp flour (use coconut flour for a gluten-free version)
  • 1/4 tsp paprika
  • 1/4 tsp fine kosher or sea salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1 tbsp oil or butter

Instructions

  1. Mash salmon in a large bowl.
  2. Add ⅓ cup of sweet potato, squash, or pumpkin puree (or create a mix of your favorite blend) to salmon and mix together.
  3. Add flour to the mixture. (Note: You may need to adjust the amount of flour you use depending on the quality of salmon).
  4. Mix in garlic, herbs, and seasoning.
  5. Add in eggs.
  6. Mix until the batter is smooth enough to form into 8 small balls.
  7. Press patties until they are about an inch thin and place them on a parchment-lined tray.
  8. Add butter to skillet and heat on medium-high.
  9. Once heated, place patties in skillet and cook for 3-4 minutes on each side or until salmon is cooked through.
  10. Serve with plenty of fresh lemon and more fresh herbs!

Notes

Freezer-friendly Tips for Make Ahead Nights

  1. Form the salmon mixture into patties.
  2. Place formed salmon cakes on a lined baking sheet.
  3. Freeze patties for 1 hour.
  4. Remove the salmon patties from the freezer, wrap individually in plastic wrap, and store them in an airtight container for up to 3 months.