Description
These Whole 30 salmon cakes are out of this world tasty. Salmon mixed with fresh herbs and lemon lend vibrant flavor to these cakes while potato and mayonnaise add richness without being dense. Perfect meal prep item!
Ingredients
Scale
- 2 tablespoon melted ghee
- 3 medium yukon gold potatoes, peeled and quartered
- 2 tablespoon of fresh parsley, minced
- 2 tablespoon of fresh chives, minced
- 2 tablespoons of fresh dill, minced
- Zest from 1 lemon (save the lemon juice for squeezing on the cakes after baking)
- 1/2 cup mayonnaise (use compliant mayo if you’re on the whole 30. I like Primal Kitchen.)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/8 teaspoon celery seed
- Few grinds of black pepper
- 1 (14.75 oz) can salmon (I use Trader Joes wild caught bone in, skin on salmon)
Instructions
- Preheat oven to 425 F and line a large baking sheet with parchment paper. Rub about 1 tablespoon ghee onto parchment paper.
- Place potatoes in a large pot and add enough cold water to cover the tops of the potatoes. Bring water to a boil and simmer until tender about 10-15 minutes. Drain water and place potatoes in a large bowl and mash with a potato masher or an electric mixer until smooth.
- Add everything to the potatoes except the salmon and stir lightly until incorporated.
- Drain the can of salmon and place in the large bowl. Using a fork or your fingers, lightly break up the salmon, breaking any small bones (I usually use my fingers to smash the small bones)
- Fold the salmon into the potato mixture. Test for salt or seasoning and add more if you want.
- Scoop out about 1/3 mix salmon and shape patties (I use a large ice cream scoop!) about 2 inches across and 1 inch thick.
- Place on parchment sheet lined pan, brush with remaining melted ghee and bake for 20 minutes. Gently flip patties and bake for 10-15 minutes more until lightly browned.
- Serve with squeeze of lemon, aioli or a little mayonnaise with lemon.