Name: Gluten-Free Sweet Potato Salmon Cakes
Ingredients: 2-6 ounce cans wild caught salmon; 1 small sweet potato, peeled and cooked/mashed; 2 eggs; 2 cloves garlic, minced; 2 small shallots, diced; 1 jalapeno, diced; 2 Tablespoons dijon mustard; 1/2 teaspoon ground turmeric; 1/2 teaspoon dried parsley; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Juice from 1/2 lemon; 2 Tablespoons coconut flour (more as needed); 2 Tablespoons coconut oil or ghee

Ingredients

Scale

2–6 ounce cans wild caught salmon
1 small sweet potato, peeled and cooked/mashed
2 eggs
2 cloves garlic, minced
2 small shallots, diced
1 jalapeno, diced
2 Tablespoons dijon mustard
1/2 teaspoon ground turmeric
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Juice from 1/2 lemon
2 Tablespoons coconut flour (more as needed)
2 Tablespoons coconut oil or ghee

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Instructions

In a large bowl, mix together salmon, sweet potato, eggs, garlic, shallots, jalapeño, mustard, spice and lemon until well combined. Mix in coconut flour 1 Tablespoon at a time until salmon mixture binds together.
In a large cast iron pan or skillet, heat oil/ghee over medium heat.
Divide salmon mixture into 8-10 cakes and flatten with hands.
Place salmon cakes, in batches, into pan and cook 4 minutes per side until golden brown and cooked through.