Paleo Sweet Potato and Salmon Patties
Start to Finish: 30 minutes
- 10 ounces canned wild Alaskan sockeye salmon, skin and bones removed (may also use cooked fresh salmon)
- 1 cup cooked mashed sweet potato
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon coriander seeds - freshly ground
- 1 teaspoon salt
- Small bunch of cilantro leaves, plus more to garnish
- 4 tablespoons coconut flour
- 2 medium pasture-raised eggs, beaten
- 1 tablespoon Grass-Fed Ghee, butter or avocado oil
- Add salmon to a wide bowl and flake with a fork.
- Mix in mashed sweet potato, spices, and cilantro.
- When mixture is well incorporated, add coconut flour one tablespoon at a time, mixing well after each spoonful.
- Add beaten eggs and mix well until a thick consistency forms. If the mix is too runny, add an additional tablespoon of coconut flour.
- Using wet hands, scoop up a small handful of fish mixture and form into a patty. Set aside and repeat to form 6 total patties.
- In a wide saucepan on medium heat, add ghee or fat of choice.
- When pan is hot, add salmon patties to the pan and cook for 3 minutes per side. Remove from the pan and continue cooking if more patties remain.
- Serve warm with a sprinkle of cilantro and a side of avocado mayo (see our recipe for this delicious, healthy condiment).
Nutritional Information (per serving):
- Calories: 312
- Protein: 37.5g
- Carbs: 30.9g
- Fiber: 8.1g
- Sugar: 8.4g
- Net Carbs: 22.8g
- Fat: 15.3gg
- Saturated Fat: 8.1g
- Polyunsaturated Fat: 1.17g
- Monounsaturated Fat: 3.45g
- Cholesterol: 238.5mg
- Salt: 1706.1mg
- Potassium: 959.1mg
- Vitamin A: 20,502.3mg
- Vitamin C: 16.2mg
- Vitamin E: 1.86mg
- Vitamin K: 3.36ug
- Calcium: 75mg
- Iron: 1.89mg
- Zinc: 1.08mg