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.
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