By: Kristi Goode
**Do you know the benefits of salmon? When purchased wild-caught, you’re getting anti-inflammatory omega-3 fatty acids like EPA and DHA. These are important for the health of your body!
Prep time: 15 minutes
Cook time: 30 minutes
Total Time: 45 minutes
Servings: 3-6 (You can have 2 per person, or 1 each.)
3 6-ounce cans of wild-caught salmon (I used Wild Planet)
1 cup of canned (no sugar added) sweet potato
1/3 cup Coconut flour (I used Bob’s Redmill)
½ of one shallot, mined
1 tablespoon dried parsley flakes
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
½ teaspoon garlic powder
2 tablespoons of ghee (for greasing the pan)
Lemons for garnish
1. Preheat oven to 425 F.
2. Use all of the ghee to grease a cookie sheet or non-stick baking sheet pan.
3. Add the two eggs to a large mixing bowl and whisk.
4. Drain the liquid from all three cans of salmon and add to the bowl with the eggs.
5. Add the rest of the ingredients: sweet potatoes, coconut flour, shallots, parsley, salt, pepper, paprika, and garlic powder to the bowl, and mix well with a spoon.
6. Divide the mixture into 6 servings (about a 1/3 cup for each serving).
7. Drop each serving onto the greased sheet pan and form them into a circle, while flattening the tops down. They will look like a disc shape. Make sure all 6 are uniform in shape.
8. Bake for 15 minutes on one side, then flip them and continue to bake another 15 minutes until browned on top!