Whole30 no-fuss salmon cakes

Ingredients

• Pink salmon

  Fish, canned, drained solids with bone

  18 oz or 510g

• Sweet potato

  Canned, vacuum pack

  1 cup, mashed or 255g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ cup or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Parsley

  Spices, dried

  200g

• Dill

  Fresh

  200g

• Salt

  Table

  1 tsp or 6g

• Paprika

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Coconut oil

  1 tbsp or 14g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

Directions

1. PREHEAT oven to 425 degrees. Cover a large baking sheet with a silicone mat or parchment paper.
2. DRAIN liquid from salmon and crumble the fish in a large bowl. Flake with a fork. Add sweet potato, egg, almond flour, scallions, parsley, dill, salt, pepper, and paprika. Mix gently.
3. BRUSH melted coconut oil on parchment paper. None needed for silicone mat. Then scoop 1/3 cup fish mixture onto baking sheet. Flatten with your hand until they are uniform in size.
4. BAKE 20 minutes, then flip each patty with a spatula and return to overn. Bake until golden brown, about 10 more minutes.
5. SERVE with sliced scallions and lemon wedges.
6. The Whole30: the 30-day guide to total health and food freedom. Melissa Hartwig and Dallas Hartwig. Houghton, Miffliln, Harcourt. (20150. New York, NY. pg 346.