I love salmon. It’s delicious. It’s good for you. But it’s kinda expensive - a wild caught piece of salmon is not exactly budget friendly. I’m learning this the hard way (aka my wallet is). So I started buying canned salmon too.
Firstly, I know there are issues with cans. Don’t yell at me. I know BPA is something to be concerned about but my latest mantra is “do what we can right now.” And right now that is sometimes buying wild salmon in water. Okay are we all over it? Great. Back to the salmon.
I thought it was gross. I barely could eat it mashed with avocado or thrown on a big old salad. Fail. Am I alone on this one? It just isn’t the same as a juicy filet and it is not like tuna. I was determined to figure this out. I remembered seeing a salmon cake recipe I skimmed over while reading It Starts With Food - what did it use again? Almond flour? Egg? A bit of this and a bit of that?
Well canned-salmon-cakes are genius and delicious. And easy, obvs. I think I have made this recipe three times in the past two weeks. Sorry for the delay. This recipe makes 5 cakes. Lately, I have been having them after a workout with some veggies and 1/2 an avocado – great protein and fat. Yummy snack, lunch or dinner.
You can totally double this recipe if you want to prep more ‘cakes at once. Actually, that’s a good idea. I should do that.
Salmon Sweet Potato Cakes
Adapted from It Starts With Food
Ingredients (Makes 5 medium cakes)
- 2 cans (210 grams / 7.5 ounces) of skinless, boneless pink (or red) salmon, drained of any water
- 1/3 cup sweet potato, mashed
- 1/3 cup almond flour
- 1/4 cup celery, finely chopped (about 1 stalk)
- 1 egg
- 1/2 tsp. dried oregano
- 1/4 tsp. paprika
- 1/4 tsp. salt
- 1/8 tsp. pepper
1. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine all ingredients and mix well.
3. Place mixture in the fridge for 15 minutes to allow
4. Meanwhile, pre-heat your oven to 425F.
5. Once mixture has set, drop 1/3 cup measures onto baking sheet – forming 5 medium-sized cakes.
6. Lightly press down in center to flatten.
7. Bake for 20 minutes.
8. Remove from oven, flip cakes and bake for another 10 minutes.
9. Allow to cool, serve with veggies/salad/soup or store in an airtight container in the fridge for up to a week.
Questions of the day…
Are you a fan of canned fish? I’m thinking about trying sardines… no joke.
What do you think the “best” kind of canned salmon is to buy?
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