Fish Cakes (whole30/paleo)

INGREDIENTS

3 6 ounce cans

wild caught salmon or tuna, drained (check your labels for whole30 compliance)

1 cup

cooked and mashed sweet potato (+2 T if using tuna)

large egg

1 tbsp

finely chopped green onion

1/2 cup

almond flour

2 tbsp

finely minced fresh parsley or 2 tsp dried

2 tbsp

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)

1 1/4 tsp

salt

1/2 tsp

black pepper

Cooking fat - coconut oil, ghee, avocado oil, etc.