These salmon patties are ‘off the hook’! Haha… seriously, they’re so ‘damn’ easy! Ok, stop it with the fish jokes Haley… Paleo-friendly, amazingly fool-proof salmon patties for dinner, coming right up!
415g can of Pink Salmon
2/3 cup almond meal
2/3 cup sweet potato, cooked & mashed
2 celery stalks, diced finely
2 tbsp fresh coriander, chopped finely
2 tsp dried paprika
Pinch of Himalayan salt
Pepper to taste
Optional: 1 onion diced and 1-2 cloves of garlic, minced + 1 tsp coconut oil
If you have the time, then these salmon patties go really well with the onion & garlic. But if you’re short on time then omit them because it adds an extra few minutes on to your prep time, plus another dish from using the frying pan.
I have always enjoyed tuna and salmon patties, but always avoided making them because they’d stick to the pan or fall apart, and I’d end up with a tuna or salmon ‘mash’ instead. Ick. Then one day it dawned on me – just do them in the oven! Yeah! It was like all my problems were solved! I came up with a great paleo patty recipe, and have made this so many times since! Sometimes with onion & garlic, sometimes not. Either way, they ALWAYS turn out great and taste amazing.
Let’s do this:
If you haven’t already done your mashed sweet potato, then it’s best to do that first – peel the potato and cook it in simmering hot water on the stove until soft & well cooked. While it cooks, preheat the oven to 180°C & line a shallow baking tray with baking paper.
If you’re using onion & garlic, you’ll need to brown them on medium-high heat with a tsp of coconut oil in the pan.
When the onion & garlic are cooked, transfer them to a bowl. Drain the tinned salmon really well, and add that to the bowl with the onion. Add in the eggs, almond meal, celery, coriander, paprika, salt & pepper.
Combine all ingredients together well & keep in the fridge until your sweet potato is ready.
When it’s ready, add in the mashed sweet potato and mix well to combine.
When it is well combined, take handfuls of the mix and shape them into patties – you should have about 10 medium sized patties. Place them on the prepared baking tray. NOTE: If they are still quite ‘wet’ then you can always sit them on some paper towel to help drain the excess liquid before cooking. The mix can be wet for two reasons: either the salmon wasn’t drained properly, or there was too much water in the mashed sweet potato.
Place the baking tray in the oven and cook for 30 minutes, taking the tray out and turning them over half way through.
Serve with steamed veggies, salad and/or left over mashed sweet potato if you have some. They would go perfectly with a broccoli mash! So… they may smell like cat food, but they are crazy delicious! Enjoy!