This recipe is one that I make often. I make a big batch to have for lunches. They hold together really well and are filling and full of protein! A few days a week now I have to eat in the Car. Not ideal. But I can pick them up and eat them while driving! They are great with a side of leftover roasted veggies or with a salad or smorgasbord style with chopped up cucumber, olives, cherry tomato and whatever else you are in the mood for.
You can use tuna instead of salmon. I use the canned salmon with the bones and I leave the bones in. The bones have tons of nutrition and you can't even taste them.
*Also, feel free to mix up the seasonings. I also like dill and basil and red onion instead of the asian theme in the recipe below.
2 T melted coconut Oil
10 ounces canned salmon packed in water, drained
2 scallions, thinly sliced
2 T finely minced fresh cilantro
1 1/3 cup mashed baked sweet potato
finely grated zest from 1/2 lemon
2 large eggs
1/2 tsp red pepper flakes
Freshly ground black pepper
1) Preheat oven to 350°F. Grease a Cast iron skillet or sheet pan.
2) In a large bowl, mix together the salmon, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture. Gently combine.
3) Then, mix in the lemon zest, the two tablespoons of coconut oil, eggs, and red pepper flakes. Season with salt and pepper to taste. I use my hands to mix everything together.
4) Scoop about a quarter cup of the mixture and form into a patty. Should make 8 patties.
5) Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
6) Transfer the cakes to a wire rack to cool.
7) Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. Store them in the fridge in an air-tight container for up to 4 days. When you’re ready to eat, you could skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.