Ingredients

  • 1 large sweet potato
  • 12oz canned wild salmon (drained)
  • 2 eggs
  • 1/2 c almond flour
  • 3 green onions, chopped
  • Zest of 1 lemon
  • 2 tsp hot sauce (Frank’s)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Oil (spray or liquid consistency)

Instructions

  1. Preheat your oven to 425*F. Scrub sweet potato under running water to remove any dirt. Then, poke holes all over the sweet potato with a fork and wrap the sweet potato in foil. Bake in preheated oven for about an hour. After an hour, check to make sure the potato is soft. Cut in half length-wise and let it cool, until cool enough to handle and scoop out the sweet potato mash.
  2. Combine all remaining ingredients except for the oil in a large bowl until fully mixed. If it seems too wet, add a bit more almond flour. Refrigerate mixture for 10-15 minutes.
  3. Keep the oven at 425*F. Prepare a large baking sheet with parchment paper.
  4. Use a 1/4 measuring cup to portion out the salmon mixture onto the parchment-lined baking sheet, then use your fingers to gently form into patties. Spray or brush the tops of the patties with the oil.
  5. Bake for 20 minutes. Then flip the patties, and bake for 10-15 minutes more until the tops are golden brown.