{Paleo} Weeknight Salmon Cakes

INGREDIENTS

large sweet potato (about 10-ounces), cooked and mashed

2/3

(two/thirds) cup almond meal

1/3 cup

packed finely chopped parsley

2 tbsp

finely chopped onion

1 tbsp

fresh squeezed lemon juice

1/2

to 1 Tablespoon hot sauce

1/2 tbsp

kosher salt

1 tsp

cumin

1 1/4 tsp

paprika (see NOTES)

1/2 tsp

freshly ground black pepper

large eggs

2 14.75 ounce cans

Wild Alaskan Pink Salmon (See NOTES about bones and skin)

2 tbsp

organic coconut oil or ghee for cooking (divided)

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