Fish

No Fuss Salmon Cakes takes several minutes to prepare.

No Fuss Salmon Cakes takes several minutes to cook.

No Fuss Salmon Cakes makes 3 servings.

The ingredients for No Fuss Salmon Cakes are:

1 can (14.75 oz) wild-caught pink or red salmon ? 1 cup canned sweet potatoes ? 1 large egg ? ? cup almond flour ? 2 Tbsp minced fresh parsley (or 2 tsp dried) ? 2 scallions, white and green, very thinly sliced ? 2 Tbsp minced fresh dill (or 2 tsp dried) ? 1 tsp hot-pepper sauce ? ? tsp paprika ? 1 tsp salt ? ? tsp black pepper ? 2 Tbsp clarified butter or coconut oil, melted

Here is how you make No Fuss Salmon Cakes:

Preheat oven to 425? F and cover a large baking sheet with parchment paper. Drain the liquid from the salmon, and using your fingers, crumble the fish into a large mixing bowl, removing bones. Add all the remaining ingredients?except the butter?and mix with a wooden spoon until well combined. Pop into the fridge to chill for 5-10 minutes. Brush the parchment paper with some of the melted butter, then use a 1/3 cup measuring cup to scoop out salmon mixture and drop onto the parchment. The cakes should be about 2?? wide and about 1? thick. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake 10 minutes more, until golden brown and crisp. Serve with a squeeze of lemon juice and Tartar Sauce.Serving Size: makes three servings of two patties eachNumber of Servings: 3Recipe submitted by SparkPeople user BIGSUR78.

The nutritional information for No Fuss Salmon Cakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 334.4

• Total Fat: 11.2 g
• Cholesterol: 144.0 mg
• Sodium: 963.3 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 2.1 g
• Protein: 35.0 g