no-fuss salmon cakes - Whole 30

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of no-fuss salmon cakes - Whole 30 calories by ingredient


Introduction

From the Whole 30 cook book From the Whole 30 cook book
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)

Tips

Cook a medium sweet potato instead of canned sweet potato. Are great heated up for left overs.


Directions

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.