Adapted from Empowered Sustenance
For the salmon cakes:
2 6oz. cans wild Alaskan salmon (or one 15oz. can), liquid drained off
¼ cup sweet potato, carrot or butternut squash puree (canned or fresh)
2 Tbs. gluten free flour
1 tbsp coconut aminos
1 tsp. Dijon mustard, or apple cider vinegar
Pinch of salt and black pepper
Optional, for serving: butter, mayonnaise (I like Primal Kitchen's Mayo), fresh lemon
Line a baking sheet with parchment paper and preheat the oven to 350.
In a bowl, combine all ingredients with a fork. Form into 6-8 patties on the baking sheet.
Bake patties for 15 minutes, remove from oven, flip; then, bake for another 15 minutes.
If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days.
When ready to serve after storing in fridge, heat avocado oil or coconut oil in a skillet over medium heat, and brown the salmon cakes in batches until warmed, a couple minutes per side. Or, you can re-heat in under the broiler in your oven.
**If sensitive to eggs, you can substitute with a "gelatin egg."