Ingredients
Scale
- 1 can salmon, drained + remove bones
- 1 sweet potato
- 1 egg
- 2 tbsp fresh dill (you can also use parsley)
- 2 tsp paprika
- pinch of sea salt
- 1 tsp chili oil or siracha
- 1/2 cup almond flour
- 2 tsp coconut oil ( or coconut oil or avocado oil)
Instructions
- Preheat the oven to 425, and line a baking sheet with parchment paper
- Peel the sweet potato and chop into 1/2 inch cubes and boil in water until soft
- While the sweet potato is cooking, drain the salmon and remove the bones!
- In medium sized bowl, add all your ingredients aside from the sweet potato, and mix until everything is combined
- Once the sweet potato is tender, strain and allow to cool for a few minutes before adding it to the salmon mixture, add sweet potato to salmon mixture, and stir it up. (If you have the time place mixture and allow cool 30 minutes)
- Form 8-10 patties and lay on baking sheet
- Bake in oven for 20 minutes, flip, and bake another 10 minutes
- Enjoy!!