Salmon Burgers

My mom has always made the BEST salmon cakes and its been one of those things I’ve left up to her. You know the thing you don’t want to mess with but you quickly suggest when going for a visit.

But after completing WHOLE 30 a few months ago I’ve got a little more creative and daring in the kitchen & I decided to put my big girl pants on and with some guidance over the phone I knocked out some killer salmon cakes:

WHAT YOU NEED:

-5-5oz packets of wild-caught salmon (boneless) – (Note: cans are fine as well I just liked the ease of the little packets)

-2 eggs

-1 medium sweet potato, baked

-3/4 cup almond or coconut flour (I prefer almond)

-2 TBS old bay (give or take depending on how spicy you like it)

-4 gloves minced garlic

-1/2 onion, chopped

-Juice of 1 lemon

WHAT YOU NEED TO DO:

-Preheat the oven to 425 degrees F

– Line baking pan with parchment paper

– Combine all ingredients until mixed thoroughly

-Scoop cakes and drop onto lined baking dish – I found the LARGE pampered chef cookie scoop is the easiest to get uniform sized cakes, then I flatten with a cup. Could also use 1/4 measuring cup

-Bake 25-30 minutes until golden brown

-Serve with veggie of your choice & ENJOY

*******************************************************

I recently completed a round of Whole 30 paired with Core De Force and I can truly say I found my JAM! I found what works for me – what I enjoy – and what makes me FEEL good on the inside!!!