no-fuss salmon cakes - Whole 30
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
15 oz Salmon, Starkist Pink Salmon (canned) 1 cup, cubes Sweet potato 1 extra large Egg, fresh, whole, raw 2 medium (4-1/8" long) Scallions, raw 2 tbsp Parsley 2 sprigs Dill weed, fresh 1 tsp Salt (table) (by CYNDYY1) .5 tsp Paprika 0.25 tsp Black Pepper (Ground) (by TIARENEE)
Drain and clean canned salmon. Flake with a fork. Mix in the rest of the ingredients. Line a cookie sheet with parchment paper. Take 2 teaspoons of cooking oil (clarified butter, ghee, coconut) and brush on the parchment paper. Take a 1/3 measuring cup and scoop the mixture. Drop on the cookie sheet and flatten with the palm of your hand.
Cook 20 minutes at 425, the flip over and cook and additional 10 minutes.
Serving Size: 7 - 1/3 cup
Number of Servings: 7
Recipe submitted by SparkPeople user GGARDEN.
Cook 20 minutes at 425, the flip over and cook and additional 10 minutes.
Serving Size: 7 - 1/3 cup
Number of Servings: 7
Recipe submitted by SparkPeople user GGARDEN.
Nutritional Info Amount Per Serving
- Calories: 98.4
- Total Fat: 3.0 g
- Cholesterol: 52.3 mg
- Sodium: 647.8 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.8 g
- Protein: 12.2 g
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