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Wild Alaskan Sockeye blended with roasted sweet potatoes and garlic with fresh thyme, panko bread crumbs (served on the side - gluten free without it).
Ingredients
sockeye salmon, sweet potato, russet potato, panko breadcrumbs - served on the side (wheat flour, cane sugar, yeast, salt), non GMO olive oil canola blend, egg, salt, thyme, garlic
Serving size
Three ~3 oz salmon cakes, 1/2 cup panko on the side
Eat within
3 days
Heating instructions
Press the thawed cakes with panko (or leave off for GF), heat 1 tbsp oil over medium heat, cook 4-5 minutes per side or until crispy. Enjoy!
