I have seen and tried a few different recipes for salmon cakes, including the one from the Whole30 cookbook. This one is probably the closest to that, with a few minor tweaks to suit my tastes. No matter which recipe you use, they all have a couple of things in common — lots of dill (fresh is best) and sweet potato is used to help hold the cakes together.
When I first made these for my family I waited anxiously to see what my husband would say. He loves vegetables and eats whatever I make, but for some reason he hates sweet potatoes. I can’t figure it out! I have prepared them every different way I can think of, but he does not like them at all. It’s mind boggling to me. He is the only one in our family who doesn’t like them. I didn’t mention the fact that these fish cakes have sweet potato in them until after he had downed three of them. He loved them! YES.
I took that as a major win on my part, because I have been trying for over 10 years to get him to love them. Even if they were disguised, I don’t care. He ate them, and ENJOYED them.
These cakes are delicious on their own, served with veggies, or eaten for breakfast with a fried egg on top. They make great leftovers. I have made these with both salmon and tuna. If using tuna, make sure to increase the amount of sweet potato by a couple of tablespoons or so. Tuna is a lot more dry than salmon, so the leftover cakes will be quite dry if you don’t add more sweet potato. They are delicious both ways!
- 3 6 oz cans wild caught salmon or tuna, drained (check your labels for whole30 compliance)
- 1 c cooked and mashed sweet potato (+2 T if using tuna)
- 1 large egg
- 1-2 T finely chopped green onion
- ½ c almond flour
- 2 T finely minced fresh parsley or 2 tsp dried
- 2 T finely chopped fresh dill or 2 tsp dried (the fresh dill REALLY makes this recipe, so try and grab some if you don't keep it on hand)
- 1¼ tsp salt
- ½ tsp black pepper
- Cooking fat - coconut oil, ghee, avocado oil, etc.
- Preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Brush the parchment with cooking fat.
- In a medium bowl, combine all ingredients for the cakes. Mix thoroughly.
- Using a ⅓ c measure, scoop out the mixture onto the parchment and flatten into cakes.
- Bake for 20 minutes, flip cakes, then bake for an additional 10 minutes or until browned.