Growing up, “salmon patties” were a regular dinner staple in our house. I was not a fan at all and developed a huge aversion to ever trying them as an adult. I remembered them being greasy and tasteless… I had no clue that they could actually be delicious!
My friend shared a simple recipe with me and I was sold immediately! Mashed sweet potatoes, cilantro, almond flour, garlic, cumin… UMMM, these were definitely NOT my Mom’s salmon patties!
My kids love them too, which is an added bonus! They are simple to assemble, inexpensive to make, and loaded with delicious flavor. So, grab your cast iron skillet, throw in some coconut oil and get to frying up these gorgeous cakes!
2 cans Organic Salmon, boneless & skinless, drained
1/2 c. Sweet Potato, mashed
1 Egg, whisked
1/4 c. Almond Flour
1/2 tsp. Cumin
1/2 tsp. Garlic Powder
1/2 tsp. Salt & Pepper
2 TBsp. Cilantro
2 TBSp. Red onion, diced
Coconut Oil, for frying
Green Onion, for garnish
*Have fun with this recipe & get creative! In place of the cumin, I have also added Old Bay, a citrus spice blend, curry powder…
SPICY MAYO INGREDIENTS:
1 tsp. White Wine Vinegar
1/4 tsp. Garlic, minced
1 tsp. Honey
1/4 tsp. Chili flakes
1/2 c. Just Mayo
2 tsp. Cholula, or your favorite hot sauce
In a large bowl, mix together all of the salmon cake ingredients. Using about 1/4 c. of mixture, make 6-8 patties and place on a large plate. Heat about 1/4 c. coconut oil in a cast iron skillet over medium-high heat. Once the oil is hot, it should sizzle, place 4 patties at a time in the pan and cook until the bottom has a nice golden brown crust. This should take about 5-8 minutes. Flip and cook on the other side until the outside is crispy as well. Add more oil to fry the remaining patties.
To make the spicy mayo mix the white wine vinegar, garlic, honey and chili flakes together in a small bowl. Add the mayo and hot sauce. Mix to combine. Refrigerate any leftovers.
Top each salmon cake with mayo and extra cilantro & green onions!