Salmon Cakes

Keep some canned salmon in your kitchen for this fast throw-it-together dinner or lunch.

1 14.5-ounce can of wild-caught salmon, drained
1 cup cooked mashed sweet potato or canned pumpkin
1 egg
½ cup gluten-free rolled oats (adjust amount depending on how “wet” your ingredients are)
2 tsp dried dill
1 tsp sriracha sauce
1 tsp sea salt
Freshly ground black pepper to taste 

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a medium-sized bowl, place the salmon and break it into pieces. 

Add all the ingredients and mix together until well combined.  Form into 8 equal-sized patties and place on the parchment-lined sheet.

Bake for 20 minutes.  Serve with your favorite tartar sauce/homemade mayo.