Prep Time: 15-20 Minutes
Cook Time: 10-25 Minutes
Approx. Total/Net Carbs for Entire Dish:
45 g / 36 g
10 oz canned salmon (boneless, skinless), drained
3 scallions, thinly sliced
2 tbsp fresh cilantro, minced
1 1/3 cup mashed sweet potato (just use our mashed recipe without coconut milk)
Zest 1/2 medium lemon
1 tbsp jalapeno pepper, de-seeded and minced
2 large eggs
1/2 tsp red pepper flakes
Avocado oil for frying
Salt and pepper to taste
Tips & Substitutions
Garlic and onion fan? Go ahead and add it! When we add the garlic and onion we usually cook them first while we’re making our mashed sweet potato. Remember garlic cooks faster than onion so wait until the onion is translucent and pretty much done and then add the garlic for 1-2 minutes of cooking. You can also try and add a bit of raw red onion , but make sure you mince it (chop it small) and don't add too much - it can be pretty strong.
Salmon: Any wild tinned fish or any meat of a similar consistency, e.g. chicken
Jalapeno: Anything a bit spicy - chili powder, jalapeno sauce - just something to give your recipe a kick
It's a choose your own adventure! Bake or Pan Fry? You decide.
Baking? Preheat oven to 350 F then follow the instructions below
Pan Frying? Just follow the instructions below.
In a large bowl, flake apart your fish of choice.
In a separate bowl, crack your eggs and mix with a fork so they are a uniform yellow.
Add the eggs and all of the rest of your ingredients to the fish bowl. We typically add in about 1.5 - 2 teaspoons of salt to the mixture just to give you a sense.
Mix everything together well. You can use a fork, your hands, however you want to get it done.
Add mixture to a greased muffin tin. Don't overfill - we use about 3-4 tbs but it depends on your muffin tin. The more filling you use in each of the wells, the longer the cooking time.
Bake until a toothpick comes out clean, about 20-25 minutes.
Heat a frying pan with avocado oil or ghee over medium high heat. Add one spoonful of your picture at a time with a good amount of space in between. Cook until golden on the bottom (about 2 minutes). Remember nothing in the mixture is raw so you’re only going for browned on the outside and warmed through the center. Flip your cakes and cook for the same amount of time on the other side until golden on the bottom.