Fish and shellfish are nutrient dense and salmon is no exception. It is an excellent source of high-quality protein, vitamins and minerals, but it is their content of omega-3 fatty acids that receives the most attention, and rightly so. It is this essential fat which is responsible for it's reputation as a valuable ‘brain food’.
Ingredients:
2 cans Safe Catch Wild Pink Salmon, drained (This recipe uses no salt added salmon)
1/2 cup mashed sweet potato
1/2 teaspoon sea salt (or to taste)
1 egg
1/4 cup almond flour or coconut flour
1/4 teaspoon garlic powder
¼ cup yellow onion, finely minced
1 1/2 tablespoons avocado oil, ghee or cooking oil of choice
Instructions:
Combine all ingredients in a large bowl.
With clean hands or a spoon, mix the ingredients together until everything is evenly blended.
Heat oil in a large skillet over medium-high heat.
Using a heaping tablespoon or a small cookie scoop, portion out the salmon mixture. Form portions into balls and slightly flatten a bit before adding them to the hot skillet.
Cook each side for about 5 minutes or until a crust starts to form and popper firmly holds together.
Enjoy warm with your favorite dipping sauce (I love them with ranch dressing) or store cooled leftovers in fridge for up to 4 days.
Recipe sourced from safecatch.com
