Quick and simple to prepare, full of fresh flavors — and gluten-free! — these patties are a great way to kick off a new year of healthy eating. Happy 2024!
INGREDIENTS:
- 2 pounds canned pink boneless salmon, drained
- ½ cup quinoa, cooked
- ½ cup almond meal
- 2 eggs, lightly beaten to combine yolk and white
- 2 cups freshly steamed or boiled sweet potatoes, mashed
- 3 large green onions, green and white sections thinly sliced
- ¼ cup finely chopped fresh Italian parsley
- ¼ cup finely chopped fresh dill
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon ground smoked paprika
- 2 teaspoons Kosher salt
- 1 teaspoon (or to taste) freshly ground black pepper
- ¼ cup ghee or lightly flavored vegetable oil
DIRECTIONS:
- Preheat oven to 400 degres Fahrenheit.
- Line two baking sheets with parchment paper.
- In a large bowl, mix together salmon, quinoa, almond meal, and eggs. Add the mashed sweet potatoes, green onions, herbs, and seasoning and mix by hand until all ingredients are combined.
- Chill everything for 30 minutes.
- Brush the parchment with the ghee or oil.
- Shape ⅓ cup scoops of salmon mixture into patties about 1-inch high and place onto the parchment. Brush the tops of the patties with the ghee or oil.
- Bake in the center of the oven for 20 minutes, then carefully turn each patty over and bake a further 10 minutes, until the patties are crisp and lightly browned.
- Serve with side of seasoned mayonnaise (e.g. with lemon and Dijon mustard) or aioli.