Who’da funk that Salmon Cakes are seriously super delicious. AND… they’re SO EASY to make! We’re talking busy week night recipe material.
This recipe features in our new Make Life Merry Challenge. It’s 4 weeks to a healthier, happier you (and us!).
4 weeks where we’ll all hang out in a private Facebook group, listen to weekly webinars from our panel of experts (the line up is impressive!) and of course eat delicious food like these Paleo Salmon Cakes.
It’s gonna be a heap of fun and it will get us all back on that healthy band wagon. Yes… sometimes we eat too many paleo treats and that is not-so-healthy!
Make Life Merry includes an amazing guide with a nutritionist-approved 2 week meal plan designed to show you exactly how to take action, step-by-step, day-by-day! As well as 30 never before seen recipes (except for this one!) and lunchbox/left over ideas!
Paleo Salmon Cakes = perfet lunch box left overs!
For the last 2 weeks we’ll all design our own meal plans together. In the group we’ll share ideas, wins plus keep each other motivated and on track.
We’d love to welcome you in to the group! Grab all the information here and enjoy this recipe in the mean time!
Always merrymaking,
Emma + Carla
- 1 1/2 cups canned salmon
- 1 cup mashed sweet potato
- 2 shallots (scallions) sliced
- 2 eggs
- 2 tbs. coconut flour
- 2 tbs. fresh dill chopped
- 1 tsp. paprika
- salt and pepper
- coconut oil for the pan
- 2 tomatoes or 1/2 punnet of cherry tomatoes
- 2 baby cos lettuce
- 1 avocado
- 1 lemon
- In a bowl add all the ingredients except the coconut oil and mix well.
- Use a 1/3 measuring cup to scoop, roll and flatten mixture in to cakes. This should make about 8 salmon cakes.
- In a medium heat fry pan melt a little coconut oil and fry the cakes until golden, flip and fry other side. Continue to cook all cakes.
- Serve with tomato, lettuce, sliced avocado and fresh lemon juice.
- Seriously easy, seriously delish!
- These are great for work lunches! You can also bake this salmon cakes, simply place them on a lined baking tray and bake for 20 minutes at 180°C
Comments 36
OMG, totally making these asap.
Author
Hehe! Hope you LOVE them! 😀 😀
What tinned salmon do you use?
Author
Hi Sarah! We used wild caught salmon in olive oil… it was in a dark blue tin… we will try and get the brand name for you! Just need to buy it again! 🙂
Hi! Do you think pumpkin would work in place of the sweat potato? Thanks 🙂
Author
We’d recommend doing half n half! Otherwise they might go a bit too soft 😀
Thanks Gals… I wonder if you will be able to do some calorie counting on serves in the future? I have signed up for 12wbt (again) and I know checking my daily intakes works for me…. actually. I might try calculating for you, cheers, Libby
Author
Hi Libby! We’re big believers in not counting calories, as all calories aren’t equal. It comes from personal experience of becoming completely obsessed with counting and eventually getting quite sick. We believe in eating a colourful plate full of fresh, good quality produce, eating when you’re hungry and really listening to your body to make sure you’re stopping when you’re satisfied 🙂 e + c
Another delish dish. – thank you. Used coriander instead of dill and added a little garlic powder. Will take leftovers to work tomorrow for lunch! Do you think these can go in the freezer?
Author
HI Melinda! We reckon they will go well in the freezer! Haven’t tried though. YUM we love coriander so so so much! Glad you liked them! x
Yum I made these last night for my mother and I – we both agreed they were delicious!
I added in one grated white zucchini and it worked out perfectly.
Keen to see what recipes we cook during the 4 week challenge 🙂
Author
Hi Klara! We’re super excited to have you on board for the challenge! Let’s just say things are going to get DELICIOUS! e + c
Tried these a few days ago- my first attempt at one of your recipes- absolutely delicious and so easy to make:) Thanks!
Author
Hi Kristine! Thanks for the great feedback! Did you have leftovers?! We found they were just as delish cold the next day! YUM!e + c
Hi ladies,
Sorry about this silly question, but what size of can is this? I have a couple of 95g cans of salmon. These comes in various sizes, so it’ll be great if you can mention in grams, hehe
Thanks!
Author
Good point! It was a large can, so two 95g can drained will work well!
Thank you! I’m gonna start planning my meals! woo hoo~
Author
YAY! Let us know how you go!
A large can is usually 400g. Can you please clarify? Thanks
Author
Hi Julianne! 400g is right, next time we’ll clarify 😉
Aldi make a nice tinned Wild caught salmon Ocean rise trying to keep carbs down. Do you reckon csuli would work instead of sweet potato?
Hi.. I would love to make these however, what can i substitute sweet potato for? I am unable to eat orange vege.
TIA
Author
Hey Mel! You can sub the sweet potato for cauliflower 🙂
Author
We totally think cauliflower will work really well 🙂
Could you replace the salmon with tinned tuna? is 1 and 1/2 cups equivalent to 2 95g tins? thanks 🙂
Author
Sure can! And yes… 2 small tins 🙂
Excellent summary …calories aint calories…..learn to synch with ur body…after all it keeps sending this sometimes annoying signals for our benefit….eat…sleeep…work….eat again when hungry…esp the protein bit every 3-4 hours…….cool! Sis
regards Gareth (Noosa)
Author
YAY! 🙂
Haha Thanks Girls! Found it! Made this last night, LOVED it! Made double amount and it was just as good for breakfast! Thank you again and keep up the good work! Di xoxo
Author
YAY! Love that Di! xxx
Could you use fresh salmon?
Author
Sure could! We actually did it with leftover cooked salmon and have not tried them with raw salmon. So may need to cook it longer. 🙂
What is the nutritional value of this recipe, I need to know because I am going to do this recipe for a health project and I have to include the nutritional value of the recipe, thank you!
Author
Hey Shay, you’ll have to figure that out for yourself 🙂 we don’t count macros, calories, fats, whatever… as it has never served us in the long run of our health journey 🙂 we prefer to focus on real ingredients <3 <3
Loved these! I didn’t have dill so used coriander and made a quick slaw to go with them – cabbage, carrot, onion, coriander, ginger, lemon juice, olive oil and salt. So delicious. Will definitely be making them again ?
Author
YUM! Sounds so delish!