Salmon Cakes
This is one of Eller’s favorite things to eat and he’s getting veggies & fish at the same time! The addition of sweet potato & cauliflower to this recipe makes it that much better, and I think tastier! I usually meal prep a batch of these on Sundays and have in the fridge for the week! So easy to reheat in microwave for about 15-20 seconds and ready to serve my hungry little man!
Salmon Cakes
Recipe by Ann Woo Stephenson6
servings10
minutes20
minutesIngredients
- 2 cans
wild caught salmon
- 1 package
steamed riced sweet potato and cauliflower
- 2 tbsp
mayonnaise
- 1 tbsp
dijon mustard
- 1/4 cup
breadcrumbs
- 2 tbsp
chopped fresh parsley
juice of one lime
salt and pepper to taste
Directions
Preheat oven to 375 degrees.
Add all ingredients in to a bowl then mix.
Form salmon mixture into 2 inch balls then flatten sides to create patty-like shape.
Line a baking sheet with parchment paper and set cakes evenly spaced out.
Place in oven and bake for 20 minutes.