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Paleo Sweet Potato and Salmon Patties

Paleo Sweet Potato and Salmon Patties

Salmon patties recipe & content provided by Ryan Carter, Livevitae

These salmon patties require no flour or breadcrumbs, yet hold together perfectly and create a tender, flaky bite. With tender shreds of sweet potato and warm spices, salmon patties are easy to make and incredibly flavorful.

Related: Paleo Keto Crab Cakes

Using canned salmon allows these salmon patties to go from pan to table in under 30 minutes. You could also use fresh salmon that you have pre-cooked and flaked. No matter how you prep your fish, always use wild-caught salmon to collect the most healthy fats and antioxidants.

Salmon patties are incredibly versatile to prepare and use. Frying in grass-fed ghee creates a delicious crust and buttery flavors, but you could also fry in avocado oil. Change up your spices and try other flavors like fresh herbs and lemon juice in your patty mixture. You can use this recipe for easy meal prep, as a savory appetizer, or the main protein for any meal.

Serve your salmon patties with fiber-packed side dishes like mashed cauliflower or zoodles, or whip up creamy avocado oil mayo for dipping.

Salmon patties create tender, flaky cakes with crisp edges and luscious centers, thanks to a mix of mashed sweet potato and warm spices. (Whole30-friendly)

Paleo Sweet Potato and Salmon Patties

Start to Finish: 30 minutes

Ingredients:

  • 10 ounces canned wild Alaskan sockeye salmon, skin and bones removed (may also use cooked fresh salmon)
  • 1 cup cooked mashed sweet potato
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon coriander seeds – freshly ground
  • 1 teaspoon salt
  • Small bunch of cilantro leaves, plus more to garnish
  • 4 tablespoons coconut flour
  • 2 medium pasture-raised eggs, beaten
  • 1 tablespoon grass-fed ghee, butter or avocado oil

Instructions:

  1. Add salmon to a wide bowl and flake with a fork.
  2. Mix in mashed sweet potato, spices, and cilantro.
  3. When mixture is well incorporated, add coconut flour one tablespoon at a time, mixing well after each spoonful.
  4. Add beaten eggs and mix well until a thick consistency forms. If the mix is too runny, add an additional tablespoon of coconut flour.
  5. Using wet hands, scoop up a small handful of fish mixture and form into a patty. Set aside and repeat to form 6 total patties.
  6. In a wide saucepan on medium heat, add ghee or fat of choice.
  7. When pan is hot, add salmon patties to the pan and cook for 3 minutes per side. Remove from the pan and continue cooking if more patties remain.
  8. Serve warm with a sprinkle of cilantro and a side of avocado mayo.

Serves: 2

Nutritional Information (Per Serving):

  • Calories: 312
  • Protein: 37.5g
  • Total Carbs: 30.9g
  • Fiber: 8.1g
  • Sugars: 8.4g
  • Net Carbs: 22.8g
  • Fat: 15.3g
  • Saturated Fat: 8.1g
  • Polyunsaturated Fat: 1.17g
  • Monounsaturated Fat: 3.45g
  • Trans Fat: 0g
  • Cholesterol: 238.5mg
  • Sodium: 1706.1mg
  • Potassium: 959.1mg
  • Vitamin A: 20,502.3mg
  • Vitamin C: 16.2mg
  • Vitamin E: 1.86mg
  • Vitamin K: 3.36ug
  • Calcium: 75mg
  • Iron: 1.89mg
  • Zinc: 1.08mg

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