NO - FUSS SALMON CAKES
Serves 2-3
1 can (14.75 oz) wild-caught pink or red
salmon · 1 cup canned sweet potatoes · 1 large
egg · ½ cup almond flour · 2 Tbsp minced
fresh parsley (or 2 tsp dried) · 2 scallions,
white and green, very thinly sliced · 2 Tbsp
minced fresh dill (or 2 tsp dried) · 1 tsp hot-
pepper sauce · ½ tsp paprika · 1 tsp salt · ¼
tsp black pepper · 2 Tbsp clarified butter or
coconut oil, melted
Preheat oven to 425° F and cover a large
baking sheet with parchment paper. Drain the
liquid from the salmon, and using your
fingers, crumble the fish into a large mixing
bowl, removing bones. Add all the remaining
ingredients—except the butter—and mix with
a wooden spoon until well combined. Pop into
the fridge to chill for 5-10 minutes. Brush the
parchment paper with some of the melted
butter, then use a 1/3 cup measuring cup to
scoop out salmon mixture and drop onto the