1 14.5-ounce can of wild-caught salmon, drained
1 cup cooked mashed sweet potato or canned pumpkin
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.
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