No Fuss Salmon Cakes

1 can (14.75 oz) wild-caught pink or red salmon · 1 cup canned sweet potatoes · 1 large egg · ½ cup almond flour · 2 Tbsp minced fresh parsley (or 2 tsp dried) · 2 scallions, white and green, very thinly sliced · 2 Tbsp minced fresh dill (or 2 tsp dried) · 1 tsp hot-pepper sauce · ½ tsp paprika · 1 tsp salt · ¼ tsp black pepper · 2 Tbsp clarified butter or coconut oil, melted

Preheat oven to 425° F and cover a large baking sheet with parchment paper. Drain the liquid from the salmon, and using your fingers, crumble the fish into a large mixing bowl, removing bones. Add all the remaining ingredients—except the butter—and mix with a wooden spoon until well combined. Pop into the fridge to chill for 5-10 minutes. Brush the parchment paper with some of the melted butter, then use a 1/3 cup measuring cup to scoop out salmon mixture and drop onto the parchment. The cakes should be about 2½” wide and about 1” thick. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake 10 minutes more, until golden brown and crisp. Serve with a squeeze of lemon juice and Tartar Sauce.

Serving Size: makes three servings of two patties each

Number of Servings: 3

Recipe submitted by SparkPeople user BIGSUR78.