In this video I make some delicious paleo salmon cakes that are perfect as a light dinner or lunch. You can make these ahead of time and keep them in fridge until required.
These salmon cakes are fine just to eat by themselves but if you’re looking for a decent side then I would recommend something light such as a green salad or some greens such as broccoli. If you’re looking for a sauce to go with it then I highly recommend a paleo friendly mayonnaise or tartar sauce.
If you’re after the full list of ingredients for this recipe, then you can find it below. There isn’t much you can change in terms of ingredients without it effecting the overall dish.
• 210g (7 ½ Oz) can pink salmon
• 300g (10 ½ Oz) Sweet potato
• 1 egg
• Zest from ½ lemon
• 1/2 cup almond flour
• ½ tsp. dill
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• 3-4 tsp coconut oil or similar
One ingredient that you’re able to swap out is the sweet potato. You can instead use something like squash or something similar. This will alter the flavor greatly but is well worth doing if you’re not a fan of sweet potato.
If the salmon comes with bones, then I recommend removing them even though they’re typically edible. I personally do not like the grittiness they add the overall dish.
As I mentioned above these are great to prepare and form into patties ahead of time. You can keep them either in the fridge or freezer until you actually need them. If freezing them I would usually freeze them down individually to help prevent them from sticking together.
Now I hope these paleo salmon cakes work out as well as they did for me. If you have any feedback, a variation or anything else regarding this recipe then please don’t hesitate to leave a comment below or over at paleocrashcourse.com