These healthy and delicious salmon cakes have tons of flavor, with mashed sweet potato, smoky chipotle, and scallions. I ate a ton of these during my Whole30!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 3 6-oz cans salmon boneless and skinless
- 1/4 cup mayonnaise
- 1 cup mashed sweet potato
- 1 egg
- 1/4 cup blanched almond flour
- 3 scallions sliced
- 1.5 tsp ground chipotle
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 3-4 tbsp olive oil approximately, for frying
In a large bowl, stir to combine all the ingredients.
Using a large 3-Tbsp cookie scoop, portion the cake mixture into your hands and flatten it out into a patty about 1/2" thick.
Heat a large nonstick skillet over medium heat, then add enough olive oil to coat the bottom of the pan, about 3 tablespoons.
Pan fry the salmon cakes in the oil for about 3 minutes on each side until golden, in batches if needed.
Serve and enjoy!
Calories: 126kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 169mg | Fiber: 1g | Sugar: 1g