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Oven-fried Salmon Cakes

Melissa Joulwan
  • 55 minutes
  • Serves 2

INGREDIENTS

1 14.75 oz

can of wild caught salmon

1 cup

Mashed sweet potatoe

2

large eggs, beaten

1/2 cup

almond flour

2 Ts

Dried parsley

2

scallions, thinly sliced

1 T

Old Bay Seasoning

1 t

salt

1 t

hot sauce

1/2 t

paprika

1/4 t

pepper

1

zest of lemon

2 Ts

ghee