Recipes
Main Dishes
Low carb salmon cakes
These make a tasty and convenient lunch for work or school.
Serves 4
Two 7.5 ounce cans salmon, drained
½ cup cooked, mashed sweet potato
1/3 cup almond flour
½ cup shredded carrot
¼ cup finely chopped fresh parsley
1 egg, lightly whisked
Herbamare, or salt and pepper, to taste
Preheat the oven to 425ºF.
Combine all ingredients well in a bowl with your hands. Shape mixture into patties and arrange on a lined baking tray.
Bake for approximately 20 minutes, flip the cakes over and bake for another 10 minutes.
Serve with a salad.
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