To be honest, I never made salmon patties before I created this recipe, at least not that I can remember. But one day I just had a strong craving for them and this recipe popped into my head, which is weird because how do you crave something you haven’t tasted before?
I may not have had it much in patty form but I have enjoyed salmon many times. When I first started AIP, my salmon intake went waaay up. It is such an amazing protein that is easy to digest and has a fantastic omega 3:6 ratio, meaning it’s anti-inflammatory! If you’re not eating much salmon now, you should really consider incorporating this superfood into your healing diet.
I’ve always done the same things with it though. Either I bake a salmon fillet with just a sprinkle of sea salt in the oven OR I marinate it beforehand like in my teriyaki salmon recipe OR I eat a can of wild salmon over a salad. So it is about time I do something different with this superfood, don’t ya think?
Bonus: this recipe is incredibly quick and easy! Gosh I heart simple meals <3
What you need to make these salmon cakes:
Can of wild salmon: Now you could use any can of wild salmon, but I really do prefer to use skinless, boneless salmon for this recipe. However, the bones and skin of salmon are suuuper nutritious so if you don’t mind a bit of crunch in your salmon patties, go for it!
White sweet potato: These aren’t usually available where I live. So when we visited Toronto a few weeks ago, I made sure to stock up. They are similar to the orange variety except they are a bit starchier and a little less sweet. I have only tried this recipe with white sweet potato so I’m not 100% sure how these would turn out with orange sweet potatoes.
Green onion: I loooove the flavour of green onion. Plus salmon and green onion is such a good combo!
Tapioca: When developing this recipe, I initally made it without tapioca, thinking the sweet potato would be enough to bind the patties, but nope it needed just a little extra to hold them together, enter: tapioca!
Coconut oil: You’ll need a little coconut oil in the patty mixture but also some for frying. You could use ghee, if tolerated. Bet it would taste amazing!
- Drain liquid from can of salmon.
- In a medium mixing bowl, mix together salmon, mashed sweet potato, green onion, coconut oil, and salt. Set aside.
- In a small bowl, whisk together tapioca starch and water until the starch dissolves. Add to salmon mixture and mix until incorporated.
- Form mixture into 4 patties.
- Add coconut oil (I usually use 1/2 tbsp to 1 tbsp) to frying pan and heat overmed heat. Once oil is hot add patties.
- Brown on each side (approx 2-4 minutes per side).
*If I don’t have any cooked sweet potato on hand, I bake one in the microwave. First prick the sweet potato then microwave on high for 3-4 minutes or until tender and able to mash.