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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


  1. Add salmon to a wide bowl and flake with a fork.
  2. Mix in mashed sweet potato, spices, and cilantro.
  3. When mixture is well incorporated, add coconut flour one tablespoon at a time, mixing well after each spoonful.
  4. Add beaten eggs and mix well until a thick consistency forms. If the mix is too runny, add an additional tablespoon of coconut flour.
  5. 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.
  6. In a wide saucepan on medium heat, add ghee or fat of choice.
  7. 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.
  8. Serve warm with a sprinkle of cilantro and a side of avocado mayo (see our recipe for this delicious, healthy condiment).

Serves: 2

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